Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rum cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

A rum cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar.

Rum Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Rum Cake is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook rum cake using 13 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Rum Cake:

1. Make ready 1 box Yellow cake mix
2. Get 1 box 3.5 oz vanilla pudding mix, instant
3. Make ready 4 large Eggs
4. Make ready 1/2 cup Milk
5. Make ready 1/2 cup Canola Oil
6. Make ready 1/2 cup Rum
7. Take 1 cup Pecans, chopped
8. Prepare 3 tbsp Light Brown Sugar
9. Take Glaze
10. Take 1 stick Butter
11. Make ready 1/4 cup Water
12. Prepare 1 1/2 cup Sugar
13. Make ready 1/2 cup Rum

Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but we have a more accessible. Rum cake doesn't require a special occasion, but it's perfect for the holidays! This ultra-moist cake soaked in rum and vanilla will have you dreaming of white sandy beaches at first bite. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain The cake has evolved over time, becoming more of a sponge cake soaked in rum than a.

Instructions to make Rum Cake:

1. Grease and flour bundt cake pan.
2. Preheat oven to 325°F.
3. Sprinkle pecans in bottom of bundt pan.
4. Sprinkle brown sugar over pecans.
5. Mix the cake mix, dry pudding mix, eggs, oil, milk, and rum until smooth.
6. Pour cake mix on tip of pecans and brown sugar. Smooth the top.
7. Bake 50 to 60 minutes.
8. While cake is baking, make the glaze. Starting with the butter, sugar, water in a medium saucepan.
9. Bring glaze mixture to a boil and boil for 5 minutes. Stir constantly.
10. Remove pan from heat and add rum.
11. Stir in rum and reheat 1 minute on the stove.
12. When cake is done, use a fork to gently poke holes in the cake.
13. Drizzle about 1/3 of glaze on top of the cake while it is in the pan. Let rest for 10 minutes in the pan.
14. Invert the cake onto a serving plate and poke small holes in the top of the cake with a folk, gently.
15. Slowly drizzle the remaining glaze over the cake. Wait a minute between applications to let the glaze soak in.
16. Allow to cool to room temperature before serving to let glaze soak in.

Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract. The cake portion of this recipe is based on a recipe from Perfect Cakes by Nick Malgieri. This rum cake recipe is made from scratch, with rum baked into a delicious yellow bundt cake and drizzled with a butter-rum sauce. Rum cakes are wonderful accents to most holiday meals such as Thanksgiving, Christmas, and Easter! Well, this is a simple recipe for making a wonderful Rum Cake.

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