Every family has their traditions for the holidays. One of my favorites is cajoling my father into making his famous rum cake. He started making this over 25 years ago and it is always a family favorite. When he visits he brings his favorite pots and pans with him to make this. Once served be sure to get your piece quick as there are rarely any left overs. If there are left overs don’t count on them for lunch as chances are someone snatched them for breakfast! While the recipe calls for rum… rest assured that it is safe for kids. All of the rum is cooked which does burn off the alcohol. So if you’re feeling tipsy after a piece it is either your imagination or you’ve been nipping from the bottle while you cook!
So Merry Merry Everything!
(Now you can never say I’ve never given you something! )
The Best Rum Cake recipe in the world!
Grandpa Jack’s Famous Rum Cake
(Also Known as Bacardi Rum Cake… to give credit where credit is due.)
Ingredients
For the cake
1 cup chopped walnuts
Jell-o instant vanilla pudding – 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain ‘pudding’ in it)
4 eggs
1/2 cup cold water
1/2 cup oil – vegetable or corn (Olive oil works in a pinch.)
1/2 cup dark Bacardi rum (Any amber rum will due)
For the glaze
1/2 cup butter
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum (Any amber rum will due.)
Directions
To Prepare the Cake:
Preheat Oven to 325 degrees Fahrenheit.
Set walnut aside.
Mix all the other ingredients of the cake in mixer for couple of minutes.
Grease a bundt pan.
Spread the walnuts at the bottom of pan.
Pour the blended cake mixture over this.
Put cake in oven preheated to 325 degrees Fahrenheit.
Bake the cake for 1 hour.
Just before cake is ready take prepare the glaze.
To Prepare the Glaze:
Take a pan and place on medium heat. Put in and melt the butter.
Put in the water and sugar.
Allow to boil till sugar melts.
Turn off the heat and stir in the rum.
The rum can release very hot vapor. Please be careful.
Once cake is ready, pierce the entire cake using a fork. Please do this gently. We do not want to shred the cake to pieces.
Keep the cake on a big plate and slowly drizzle the warm glaze slowly over it, allowing it to seep into the cake.
Let the cake stand for at least a couple of hours.
Enjoy!
11:25 am on January 20th, 2011
If you haven’t made this cake yet, you must. I made it on the weekend and it was absolutely fabulous! Thanks for the recipe.