Thursday, January 31, 2013

Mama's Rum Cake!

 
 
This rum cake is absolutely my favorite type of pound cake.  It's so moist and delicious with just a hint of rum flavoring and it's not overly sweet or rich...the perfect cake for a breakfast cake or for a snack with your afternoon coffee.  The glaze that goes over it just makes it even more delicious and it's also a pretty cake to be a Bundt pan type cake.  This is my mother's recipe and she has always made the very best rum cake.   Is this cake made using a cake mix?  Yes. Is this cake still one of the best cakes you will ever make or eat?  Again, yes!   It's also not a difficult cake to make and even those who are fairly new to baking can do this.  
 
Here is what you will need:
 
1/2 cup chopped pecans
1 (18.25 oz.)  yellow cake mix
1 (3  3/4 oz.) instant vanilla pudding and pie filling
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tsp. vanilla flavoring
1/2 cup dark rum
 
Rum Glaze
 
2 Tbs. butter, melted
2 cups confectioners sugar
2 Tbs. dark rum or 2 tsp. rum flavoring
1 to 2 Tbs. half and half or milk
1 cup pecan halves for garnish
 
 
Preheat oven to 325 degrees.
 
Spray a Bundt pan well with nonstick spray for baking.  Sprinkle the chopped nuts in the bottom of the pan.  Mix the cake mix, pudding mix,  oil, water, eggs, vanilla flavoring, and rum until well mixed, about 2 minutes.   Pour over the pecans in the Bundt pan.  Bake at 325 degrees for 50 - 60 minutes.   Remove from oven and let cool for about 30 minutes before removing from pan.
 
Glaze
 
Melt butter in a saucepan, combine with confectioners sugar and rum or rum flavoring.  Mix until smooth, adding 1/2 Tablespoon milk at a time until it's thin enough to pour over cake, but not too thin.  You will probably need more of the milk if you use the rum flavoring instead of the actual rum since you use less.
 

Pour the glaze over the cake letting it run down and over the sides.  If your glaze is thick enough it won't run a whole lot.  Dot the top and down the side a little with the pecan halves.
 
 Mama's Rum Cake!



21 comments:

  1. I make this cake.. only a couple of small changes.\1) I don't use the milk 2) I pour the glaze over the cake while still in the pan after poking a few holes ..The cake soaks up most of the glaze.. when you plate it there will be little that runs. a real favorite

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  2. This sounds delicious! Can you use some rum flavoring in the cake as well instead of rum?

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  3. If you do not want to use the rum in the cake, you can use 2 tsp. of rum flavoring in place of it. I don't think it is quite as good, but it's still good. Mama has done that before when she didn't have any rum.

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  4. Will this be safe for kids to eat? Lol or will they get drunk?

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  5. The alcohol in the cake all cooks out during the baking and even if you use rum in the glaze it's not enough for anyone to become intoxicated on. You can always use just rum flavoring also.

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  6. Thank you so much for posting this recipe.I have been asking around for a good Rum cake recipe and no one even knew what I was talking about.When I was a child we had a corner pharmacy that sold this and I loved it!!! Again thank you so much for posting and I can wait to bake it this weekend :) Melony

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  7. I have been making this cake for close to 40 years now. What I did this past Christmas was make it using chocolate cake mix. Also, I left the cake in the pan and poured a rum glaze over it while the cake was warm and still in the pan. I let it sit for a few hours and then turned the pan upside down to remove the cake. It slid out of the pan easily and all the rum was settled into the pecans on top of the cake. Then when cooled, I covered the whole cake in tinfoil and let it absorb the rum flavor for another week before serving Christmas Eve. I always serve it with a dollop of either cool whip or real whipped cream.....I will have to admit though...I prefer the yellow cake over the chocolate.

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    Replies
    1. How do you store it for that week?? Refrigerator??

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  8. Do you have to use Dark Rum? or can you just use regular clear Rum?

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    1. I used Capt. Morgan spiced Rum. It was very good. The second time I made this recipe I used Chocolate fudge cake mix adding some semi-sweet chocolate chips it was good also.

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  9. I made this rum cake as a Mardi Gras decorated cake. Had to use light rum since that is all I had. Everyone loved the cake !!!!

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    Replies
    1. I was thinking of doing just that when I saw the cake. Great minds, I guess.

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    2. I'd like to try spiced rum. Has anyone tried that before?

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  10. Made this cake for church pot luck. Everyone LOVED it..I have shared your receipe with several friends. This will be on the menu a lot. Even my husband commented on how good and moist the cake was.

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  11. I have made this cake on several occasions and it always gets rave reviews...Try it, you will love it.

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  12. I bought ingredients today, baking tomorrow!!

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  13. I've made this cake for years. But I use Betty Crocker Pound cake mix and I use White Bacardi Rum. And I use Granulated sugar in the Glaze. Yum


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  14. Got this recipe from a dear friend a few years ago. It has become a holiday favorite! Also, try it with a marble cake mix...delicious! Thanks for posting!

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  15. I have made this several times and always a hit. Not a drinker but keep my little bottle of rum in the pantry for this cake. Making it tomorrow for a church pot luck.

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  16. I have a question for anyone. Since cake mixes have been reduced in size, can recipes such as this one be followed without making adjustments to other ingredients?

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