What’s the secret to a moist cake? For Barbara Hughes, it’s rum!
But you don’t have to be a rum fanatic to enjoy this delicious rum cake recipe. Barbara Hughes, 85, got the recipe from her sister-in-law—who herself found it on a rum bottle label. However, many years of baking this tried and true rum cake has led the St. James Place resident to modify and perfect the recipe to her liking. This recipe is oozing with sweetness and filled with family memories: “My late husband Bill loved this cake,” Barbara said. “Now it reminds me of him, and it makes me so happy.”
Great for last-minute guests, the holidays or visiting family, Barbara’s rum cake recipe is the perfect dessert for any occasion.
INGREDIENTS
Cake:
- 1 pkg Yellow Cake Mix
- 4 eggs
- ½ c Vegetable Oil
- ½ c Cold Water
- ½ c Dark Rum
- 1 pkg Instant Vanilla Pudding Mix
- 1 c Chopped Pecans
Glaze:
- ¼ lb Butter
- 1 c Granulated Sugar
- ¼ c Water
- ¼ c Dark Rum
PREP
- Preheat oven to 325°F
- Grease and lightly flour a 12 cup bundt pan
- Sprinkle the chopped pecans over the bottom of the pan.
GLAZE
- In a pan, melt the butter over medium heat.
- Stir in the water and sugar.
- Bring to a boil for 5 minutes, stirring constantly
- Remove from heat and stir in rum.
CAKE:
- In a bowl, mix together the eggs, vegetable oil, cold water and dark rum.
- Incorporate the cake mix and instant vanilla pudding mix until smooth
- Pour batter into the prepared bundt pan, directly over the chopped pecans.
- Bake for 55-60 minutes. Remove from oven.
- While the cake is still in its pan and hot, poke holes in the top and drizzle and smooth glaze evenly over it.
- Allow the cake to absorb glaze and repeat until glaze is finished.
- Once cool, invert the cake onto a serving platter.
- Yield 10-12. Serve as is or dust with powdered sugar!
Read our previous blog post to find another recipe for your holiday menu, or call us at 225-215-4510 to learn more about St. James Place and schedule a free private tour today.