Time 1h5m Yield 8 servings Number Of Ingredients 11 Steps:
For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze. For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside. Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
Yield 16 Number Of Ingredients 11 Steps:
Preheat oven to 325°F. For the Cake, sprinkle pecans evenly in bottom of greased and floured 12-cup Bundt pan. Mix cake mix, pudding mix, eggs, water, butter and 2 tablespoons rum flavor in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes. Pour into prepared pan. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan 15 minutes. Meanwhile, for the Glaze, mix sugar, butter and water in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in 1/2 teaspoon rum flavor. Invert cake onto serving platter. Pierce cake with fork. Spoon glaze over warm cake.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 10 Steps:
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F. GLAZE: Boil the water, butter and sugar together for 5 minutes. Add the rum and drizzle this over the HOT rum cake until it is all absorved. It helps to punch holes in the cake with a fork–gently now. Let this cool before serving.
Time 1h15m Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees Fahrenheit. To prepare the pan, grease and flour a 10" bundt cake pan. Sprinkle the chopped walnuts in the prepared pan. Combine the cake mix, pudding mix, rum, water and oil. Beat well. Add eggs one at a time, beating between each addition. Pour the batter into the prepared bundt pan. Bake for 60 minutes. While the cake is baking, prepare the glaze. In a saucepan over medium low heat, mix together the sugar, water and butter. Bring this to a low boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the rum. (If you’d like to cook the rum, you can! That will remove a very slight amount of the alcohol.) Prick the top of the cake with a fork and while the cake is still in the pan, pour the glaze over the cake. Give it at least 30 minutes to sink into the cake. Turn the cake out onto a plate to cool completely. This cake is best when it has time to sit. Store it in an airtight container and serve it the next day.
Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Time 2h40m Yield 4 loaf pans, 12 serving(s) Number Of Ingredients 13 Steps:
I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX – Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients – Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes – Rum Syrup. Boil together all Ingredients – Invert bunt pan drizzle Rum Syrup repeat until it is really soaked. When using a disposable tin just ladle syrup on to baked cake – .
