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.
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
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.