DanielleRose
One of our favorite cakes from Grandma Polly. She was loose on the measurements and always generous with the rum!
Ingredients
For the Cake:
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.75-ounce) box vanilla instant pudding mix
- 4 large eggs, at room temperature
- 1/2 cup water
- 1/2 cup canola or vegetable oil
- 1/2 cup gold or dark rum
For the Rum Glaze:
- 4 ounces (8 tablespoons) unsalted butter
- 1/4 cup water
- 1 cup pure cane sugar
- 1/2 cup gold or dark rum
Instructions:
Pre heat the oven to 325 F. Thoroughly grease and flour a Bundt pan and set aside.
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, and 1/2 cup dark rum. Mix by hand or an electric mixer until the batter is smooth.
Pour the batter into the prepared Bundt pan.
Bake for 1 hour. Remove the cake from the oven and allow it to cool for 20 minutes. Invert the cake onto a wire rack and let it cool completely.
Transfer the cooled cake to a serving platter. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum glaze.
In a saucepan, melt the butter.
Whisk in the water and sugar.
Slowly bring the sugar and butter mixture to a light boil and cook for 5 minutes, constantly stirring.
Remove the sugar mixture from the heat and stir in the rum.
Allow the glaze to cool slightly before glazing the cake.
Drizzle and smooth some of the glaze over the top and sides of the cake. Allow the cake to absorb the glaze and then repeat until the glaze is gone. Allow it to sit for at least 15 minutes before serving.
