Rachel’s Rum Cake

I have a friend, her name is Rachel. She likes shark week, fashion, wine and cupcakes. She will drive 45 minutes to meet you, share some cupcakes and swap stories. She also makes a killer rum cake. I bugged her until she gave me her recipe, and with her permission, I am sharing it with you today.

When I asked Rachel where she got her recipe, she said, “I basically took a yellow bundt cake recipe and added Captain Morgans; in other words, I just winged it”.  Well Rach, job well done! This is one of my most requested cakes and a personal favorite.

You will love this recipe because it is buttery and smooth like a pound cake but without the overwhelming rum taste that most rum cakes have. It is best served cold, as it enhances the flavors while maintaining the moisture.

This recipe only requires 1 bowl, 1 pot and 1 measuring cup, so the clean up is pretty easy too!

Necessities

Rachel’s Rum cake

1 Box yellow cake mix (I prefer Betty Crocker Super Moist)

1 Box Vanilla instant pudding (6.5 oz serving)

1/2 C Vegetable oil

1/2 C Cold water

4 Large eggs

1/2 C Spiced rum (Captain Morgans or something similar)

See below for Rum Glaze.

  • Preheat oven to 350°F
  • Combine all ingredients in a large bowl and mix together until well combined and smooth.

No stand mixer needed

  • Generously grease and flour a bundt pan. This step is especially important to do with a bundt pan, because if the edges of the pan are not straight, you won’t be able to run your knife around the edge to help loosen it.

  • Bake for 40-45 minutes. Rachel’s originally recipe called for 60 minutes of baking time, but I have never had to cook mine for that long.
  • Note the recipe calls for 6.5 cup serving size pudding, which is the larger size of instant pudding. I have baked this cake several times using the standard 4 1/2 cup serving package and the end results are just as delicious, so don’t stress.

Rum Glaze

½ C Butter

1/4 C Water

1 C Granulated sugar

1/2 C Spiced rum (Captain Morgans or something similar)

  • Melt butter over medium heat in sauce pan.
  • Stir in water and sugar, bring to a boil and boil for 5 minutes on medium high while stirring constantly. Mixture will become bubbly and thick.
  • Remove from heat and stir in rum, continue to mix till smooth.

Let it bubble

 

  • Once the cake is done (and while still warm), leave it in the pan and poke holes on the bottom so the glaze can absorb into the cake. Drizzle over the top and continue till done.

Pour the glaze and let is soak!

  • Remove after 30 minutes- 1 hour. Careful not to let it sit for too long. For instance, if you leave overnight, it will become very difficult to to remove from the pan. I have had a few cakes fall apart when trying to remove them.

Generally, I am making this cake for others. So I always like to sneak some batter into my mini bundt pan to make one for myself. I mean, I need to test my work right?

Dig in!

Dust some powdered sugar on top right before serving. This is sure to be a crowd pleaser. My next mission is to turn this into a cupcake, which should be a piece of cake. Enjoy!

10 thoughts on “Rachel’s Rum Cake

  1. Love that you do a mini for yourself! I started using the 6 cake mini pan w/ the regular pan recipe as a standard as it increases the glaze/cake ratio by about 25% and they are easier to individually wrap 🙂

  2. Pingback: White Chocolate Coconut Cupcakes | BeyondFrosting

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