Rum Soaked Cake

This rich rum soaked cake is perfect for a cold winter evening. Enjoy it warm with a cup of hot tea for a cozy and relaxing holiday night. It is a special treat made easier by starting with a box cake mix. While white rum is sweeter, dark rum is recommended for baking this drunken cake due to its bold, aromatic flavor and spiced undertones. Using a dark rum will balance your flavors, while white rum may add too much sweetness to your already-sweet ingredients.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 12 minutes

Cook Time: 55 minutes

Total Time: 1 hour 7 minutes

Servings: 12 Servings

Calories: 471 kcal per serving

Ingredients

½ cup - walnuts
15 ¼ ounces - White cake mix
3 ⅓ ounces - Instant vanilla pudding
½ cup - Dark rum
½ cup - Water
½ cup - Vegetable Oil
4 - Eggs
1 cup - Sugar
½ cup - Butter
¼ cup - Dark rum
¼ cup - Water

Instructions

Preheat oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan.
Sprinkle nuts over bottom of pan. Combine cake mix, pudding and other cake ingredients. Beat for 4 minutes.
Pour into prepared pan over nuts.
Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean.
GLAZE
Once cake has finished baking, make the glaze mixture by melting butter and sugar in a sauce pan.
Remove from heat and add water and rum.
Pour hot glaze over hot cake as soon as it is removed from the oven.
Allow cake to cool for 30 minutes before turning out.

Nutrition