Laura Mariano
Golden Rum Cake is a luscious, festive dessert known for its rich, moist texture and the warm, comforting flavor of rum. Originating from the Caribbean, this cake has become a beloved treat around the world, particularly during holidays and special occasions. The cake itself is a buttery, dense delight, often complemented by a crunchy layer of chopped nuts.
Golden Rum Cake Recipe
Ingredients
For the Cake:
- 1 cup chopped walnuts or pecans (optional)
- 1 package yellow cake mix (without pudding)
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
For the Glaze:
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Instructions
- Prepare the Pan:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt pan.
- If using nuts, sprinkle them evenly in the bottom of the pan.
- Make the Cake Batter:
- In a large bowl, combine the cake mix and pudding mix.
- Add the eggs, water, oil, and rum.
- Mix until smooth and well blended.
- Bake the Cake:
- Pour the batter over the nuts in the Bundt pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Make the Glaze:
- In a saucepan, melt the butter.
- Stir in the water and sugar.
- Boil for 5 minutes, stirring constantly.
- Remove from heat and stir in the rum.
- Glaze the Cake:
- Invert the warm cake onto a serving plate.
- Slowly spoon the glaze over the top of the cake, allowing it to soak in. You may need to spoon the glaze over the cake multiple times to ensure it is well soaked.
- Serve:
- Allow the cake to absorb the glaze and cool completely before serving.
Enjoy your delicious Golden Rum Cake!
