Best Moms Rum Cake Recipes

GRANDMA'S OLD-FASHIONED RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
• Sprinkle nuts in the bottom of the prepared pan. Set aside.
• In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
• Pour the batter over the nuts in the pan.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
• Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
• Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
• Cool completely, then slice and serve!

MOM'S RUM CAKE

Steps:

• Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
• Mix all cake ingredients and pudding mix together; pour batter over nuts.
• BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
• Set on rack to cool; then invert on serving plate.
• GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
• Generously prick top, sides, and inside ring of cake with cooking fork.
• Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
• Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.

MOMS RUM CAKE

Steps:

• 1. Preheat oven to 325.
• 2. Spray a bundt pan well with nonstick spray for baking. Sprinkle the chopped nuts in the bottom of the pan.
• 3. Mix the cake mix, pudding mix, oil, water, eggs, vanilla extract and rum until well mixed about 2 minutes.
• 4. Pour over the pecans in the bundt pan. Bake at 325 for 40-60 minutes. Remove from oven and let cool for about 30 minutes before removing from pan.
• 5. For the glaze melt butter in a saucepan combine with confectioners sugar and rum or rum extract.
• 6. Mix until smooth adding 1/2 tablespoon milk at a time until it's thin enough to pour over cake but not to thin.
• 7. You will probably need more of the milk if you use the rum extract instead of the actual rum since you use less.
• 8. Pour the glaze over the cake letting it run down and over the sides. If your glaze is thick enough your glaze won't run a whole lot. Dot the top and down the sides a little with the pecan halves.

MOM'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Combine cake mix and pudding mix.
• In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
• Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
• To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.