Imagine a moist and decadent cake infused with the rich flavors of dark rum, topped with a crunchy layer of chopped walnuts, and dripping with a sweet and sticky rum syrup. Sounds like a tropical paradise, right? Well, you're in luck because we've got the secret recipe for the legendary Rum Cake from Judy, a Caribbean classic that's sure to become your new favorite dessert. With its unique blend of flavors and textures, this cake is guaranteed to impress your friends and family. So, what are you waiting for? Dive in and discover the magic of Rum Cake from Judy!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Caribbean
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 cup dark rum
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup water
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325°F (165°C). Grease a 10-inch tube pan or Bundt pan and set it aside.
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, 1/2 cup water, and 1/2 cup vegetable oil. Mix well until the batter is smooth.
- Add 1 cup of dark rum to the batter and mix until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the rum syrup. In a small saucepan, combine 1 cup sugar, 1/2 cup butter, and 1/4 cup water. Bring to a boil over medium heat, stirring constantly.
- Reduce the heat to low and simmer for 5 minutes or until the syrup has thickened slightly.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, use a skewer or fork to poke holes all over the top and sides of the cake.
- Brush the rum syrup evenly over the top and sides of the cake, making sure the cake absorbs the syrup completely.
- Sprinkle 1 cup of chopped walnuts over the top of the cake.
- Let the cake sit at room temperature for at least 2 hours before serving. This will allow the flavors to meld together and the cake to absorb the rum syrup completely.
Tips
- To ensure your Rum Cake from Judy turns out moist and flavorful, make sure to:* Don't overmix the batter, as this can result in a dense cake. * Use high-quality dark rum for the best flavor. * Let the cake cool completely before brushing with the rum syrup to prevent it from becoming too soggy. * Be patient and let the cake sit for at least 2 hours before serving to allow the flavors to meld together. * If you want an extra crunchy walnut topping, try toasting the walnuts in a 350°F oven for 5-7 minutes before sprinkling them over the cake.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
