It's time to start baking. I need to make a couple rum cakes. My family and co-workers love this recipe.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup spiced rum (like Captain Morgan)
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Glaze: in a saucepan, combine butter, 1/4 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 1/2 cup rum.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter in the pan. Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan. Remove from pan. Poke holes all over the top of the cake with a toothpick. Put two thirds of the glaze in the pan. Put the cake back in the pan. Pour the remaining glaze on the bottom of the cake. Allow the cake to absorb the glaze for 20-30 minutes.
Remove from pan and refrigerate.
This cake tastes best if you leave it in the fridge for two days before eating it. It ages the cake and rum.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup spiced rum (like Captain Morgan)
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Glaze: in a saucepan, combine butter, 1/4 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 1/2 cup rum.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter in the pan. Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan. Remove from pan. Poke holes all over the top of the cake with a toothpick. Put two thirds of the glaze in the pan. Put the cake back in the pan. Pour the remaining glaze on the bottom of the cake. Allow the cake to absorb the glaze for 20-30 minutes.
Remove from pan and refrigerate.
This cake tastes best if you leave it in the fridge for two days before eating it. It ages the cake and rum.
