Nothing screams “Holidays” like a Golden Rum Cake. A piece of this cake with some Eggnog and you have a slice of heaven. This is a fairly easy recipe. The hardest part for me was “tasting” the rum to make sure it was “fresh” enough for the recipe. I highly
recommend this practice to ensure a perfect cake. I would make these for all the neighbors and friends of mine (friends that were deserving of course) every year. Now if you are my friend and didn’t receive a Golden Rum Cake it looks like you have some work to do (yes, this includes you Kevin). Regardless, you can determine who is “worthy” in your circle for this Fabulous Golden Rum Cake recipe. I will warn you now to eat responsibly with this fantastic cake. Wishing Everyone Happy Holidays. Enjoy
- 1 pkg. Duncan Hines (or your favorite brand) Golden cake mix
- 1 pkg. Vanilla Pudding (not instant)
- 4 eggs
- ½ cup light rum
- ½ cup water (do not replace the water with rum, I knew what you were thinking)
- ½ cup oil
- 1 cup chopped pecans
Blend all ingredients (except nuts). Beat 3-4 minutes at medium speed. Grease & Flour
Bundt pan. Sprinkle the Pecans in the bottom of Bundt pan and pour batter into pan.
Bake at 325 degrees for 60-70 minutes until done. Prepare Glaze
- ¼ cup light rum
- 1 cup sugar
- ¼ cup water (do not replace the water with rum, I knew what you were thinking)
- ½ cup butter
Boil ingredients for 2-3 minutes until sugar is completely dissolved. When Cake is done
remove from oven (leave cake in Bundt pan) Pour hot glaze over cake immediately.
Cool for ½ hour then invert and remove from Bundt pan.
Popularity: 55% [?]
