Rum Cake

This was my first bundt cake, as well as my first time cooking with alcohol (or attempting to cook with alcohol, as we’ll see shortly).

It was pretty easy to make. I’m easily fascinated with things like putting nuts at the bottom of a bundt pan (when you flip it out of the pan, the nuts are on top!). I had some trouble getting all the glaze to absorb into the cake, but I think it turned out well in spite missing a bit of glaze.

The main stumbling block I faced was not wanting to spend between 12 and 15 dollars on rum. Apparently Ralph’s does not sell rum in small bottles, and I didn’t need the whole thing. I ended up using a rum extract instead (the entire bottle, as it turned out), but I saved a bit of money by doing this (rum extract was only $3), and I don’t think the cake really suffered for it. If you’re curious, for every 1/4 cup of rum, I used 1 tablespoon of rum extract and 3 tablespoons of water.

My favorite thing about bundt cake is that it doesn’t require a pan to transport, so you can transport it easily without having to worry about getting your pan home again.

I thought it was delicious. I made it for a friend’s birthday, and it seemed to be well-received. It didn’t taste as strongly of rum as I was afraid it might (maybe because I didn’t use actual rum?), and it actually reminded me of eggnog a little for some reason.

Rum Cake
from Paula Deen’s “The Lady and Sons Savannah Country Cookbook”

1 cup chopped walnuts
One 18 1/2 ounce package yellow cake mix
One 3 1/2 ounce package instant vanilla pudding mix
4 eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup dark rum

Preheat oven to 325. Grease and flour a 10-inch tube pan.* Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.


4 tablespoons butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

*I used a fluted bundt pan instead of a tube pan (which is straight-edged). Didn’t seem to make a difference, and the cake was prettier. I suppose the cake shape might have made it more difficult to glaze, but I don’t think so.


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