Inspired from a visit to the Cayman islands, this rum cake recipe might actually create a slight buzz if you eat enough of it, which makes it a great dessert for a cocktail party (or any other party for that matter). The sweet, rich flavor of the dark rum truly makes this recipe addicting. A fun variation would be to use little miniature bundt cake pans, or muffin pans, to create individual servings that can be easily served for a party, or wrapped and delivered as gifts for a birthday, Christmas, or whatever occasion you desire. Plus, the smaller the size, the more rum glaze per serving which definitely adds to the moisture and zing of the cake.
- 1 cup chopped walnuts
- 1 package yellow cake mix
- 1 package instant vanilla pudding mix
- 4 eggs
- ½ cup water
- ½ cup vegetable oil
- 1 cup dark rum
- ½ cup butter
- ¼ cup water
- 1 cup white sugar
- ½ cup dark rum
In a saucepan, combine butter, ¼ cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1 cup of rum.
Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan. Sprinkle chpped nuts evenly over the bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, ½ water,½ cup oil and ½ cup of rum. Blend well. Pour batter over chopped nuts in pan.
Bake for 60 minutes, or until a toothpick inserted comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate. Gently poke small holes with a kabob spear (or small knife) into the cake. Brush glaze over the top and sides of cake. Allow cake to absorb glaze and repeat until all the glazed is used.
Serves approximately 12