Rum Cake Ingredients
1 cup chopped pecans
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package french vanilla instant pudding mix
1⁄2 cup cold milk
1⁄2 cup cooking oil
1⁄2 cup Myers’ Dark Rum or Parrot Bay Coconut Rum
Directions – Cake
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, milk, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Directions – Glaze
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Directions – Aging
Although the cake is ready to eat, it will taste even better if you can let it sit around for 3 – 7 days without eating it. The flavors mix and the sugar starts to crystallize. Aging makes a good cake even better!
How did this start?
This rum cake recipe has been perfected for more than 10 years!
It all started with me deciding that I needed my own holiday “tradition.” Being single at the time, I decided that I needed a tradition to call my own. I didn’t know much about baking, but I decided to give rum cake a try!
I looked up a Bacardi rum cake recipe. While it was good, I decided to make it better. After asking around, I decided to try Myers’ Dark Rum. I substituted water for milk, and tweaked several ingredients.
The latest change/iteration was the addition of the coconut rum! I ran out of my “normal” Myers’ Dark Rum and decided, “Oh, I might as well try it!”
It was quickly decided that the coconut rum was the perfect addition to the cake! Either rum will work just fine, but the coconut rum brings with it another level of flavor!