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19 April, 2017

Rum Cake

Posted in : dessert, easy on by : Jeanette Schramm Tags: , , , , , ,

This recipe is one that my Nana used to make. She wrote all of her recipes down on note cards, and for a while, we couldn’t find them. Recently, we hit the jackpot and recovered almost all of them, we think. Eventually, I’ll work my way through all of the ones we found, but today, I’ll start here. I found some of her cookbooks, too, so hopefully I’ll be able to pull some inspiration from there, as well.

On a funnier note, while Apartment Eats was under construction, I ended up making/receiving a handful of recipes, and this was one of the last ones I drafted up. It was about 11 o’clock at night, and I was tired of writing. Since I had the notecard from Nana with the recipe written out, I decided I didn’t really have to do that much and I’d write the creative part of the post when I eventually got around to posting the recipe on the site. So, fed up with drafting and ready for bed, I left myself this note:

For context, I made the Kahlua cake that same day and both of them broke in the pan because I was impatient…

Sadly, if you break a rum cake, you can’t really cover it with glaze, since the glaze soaks into the cake. Fortunately, I only stripped a tiny piece or two off of this one and I cut it up and served it before anyone could take note. Mwahahaha.

Anyway, you probably want to learn how to make it.

This is what I had to work with. It is… occasionally cryptic.

So you don’t have to spend 45 minutes trying to figure out what the heck a “vanilla tube” is, I’m going to write everything out for you:

Ingredients
Cake:
1 box yellow cake mix
4 eggs
3/4 cup water
2 tbsp rum
1, 3.4 oz package of instant vanilla pudding mix
1/3 cup canola oil
1 tsp vanilla extract

Glaze:
1 cup water
1 cup confectioner’s sugar
2 tbsp rum
1 tsp vanilla extract

 

Preheat your oven to 350 degrees F and grease a tube pan (a flat, cylindrical one works best here for soaking purposes, but  if all you have is a fancy Bundt pan, that’s fine too).

In a large mixing bowl, combine the cake ingredients and stir until smooth. Pour the batter into your pan, smooth out the top, and pop it in the oven for 45 minutes, using the toothpick test to make sure it’s done and putting it in for 5 more minutes at a time until it is. After it’s cooked through and the toothpick comes out clean, set the cake in its pan on the counter for about 30 minutes to an hour or until it reaches room temperature. Then, loosen the sides and turn it over onto a sealable plate or cake dish. If you have a cake dish that has a textured bottom, that will work well for this cake.

Whip up the glaze in a bowl or, even better, a 2-cup measuring cup with a spout. The glaze will be watery, and that’s good. Pour the glaze slowly over the surface of the cake, doing your best to make sure you cover the top uniformly so it can seep down into the rest of the cake. Once you’ve poured all of the glaze over the cake, cover the cake with a lid or wrap to make an airtight seal. Let it sit overnight or for two days for best results, as the cake will absorb the flavors of the liqueur over time.

When you’re ready to plate up, the bottom of the cake will be wet from the glaze — that’s what makes is so flavorful, and that’s why you let it sit! Cut yourself a slice and enjoy!

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