Get ready to embark on a mouthwatering journey that will transform your dessert game forever! This isn't just any ordinary cake - it's Becky's Favorite Rum Cake, a decadent masterpiece that promises to tantalize your taste buds and become the star of every gathering. With a perfect balance of rich, moist cake and a sinfully delicious rum glaze, this recipe is about to become your new obsession. Whether you're a baking novice or a seasoned pro, this cake will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box of yellow cake mix
- 1 cup of chopped nuts
- 1/2 cup of vegetable oil
- 1 cup of water
- 4 large eggs
- 1/2 cup of dark rum
- 1 cup of sugar
- 1/4 cup of water
- 1/2 cup of butter
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- Sprinkle the chopped nuts evenly across the bottom of the prepared bundt pan, creating a beautiful nutty base for the cake.
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, water, and eggs. Using an electric mixer, beat the ingredients on medium speed for approximately 2-3 minutes until the batter is smooth and well-incorporated.
- Gently fold in 1/4 cup of the dark rum into the cake batter, mixing until just combined to avoid overmixing.
- Carefully pour the batter into the prepared bundt pan, ensuring an even distribution over the chopped nuts.
- Place the cake in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- While the cake is baking, prepare the rum glaze. In a medium saucepan, combine sugar, butter, water, and the remaining 1/4 cup of dark rum. Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Reduce the heat and simmer the glaze for 5 minutes, allowing it to thicken slightly. Remove from heat and set aside.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate, gently tapping the pan to release the cake.
- While the cake is still warm, slowly pour the prepared rum glaze over the entire surface, allowing it to soak into the cake. Use a pastry brush to ensure even coverage.
- Allow the cake to cool completely at room temperature, which will help the glaze to set and the flavors to meld together.
- Before serving, you can optionally dust the cake with powdered sugar or garnish with additional chopped nuts for extra texture and visual appeal.
- Slice and serve at room temperature. This rum cake can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.
Tips
- Room Temperature Magic: Ensure all ingredients are at room temperature before mixing to create a smoother, more evenly textured cake.
- Nut Selection: Use freshly chopped nuts for maximum flavor and crunch. Pecans or walnuts work wonderfully in this recipe.
- Rum Recommendations: Choose a high-quality dark rum for the best flavor. The better the rum, the more delicious your cake will be!
- Pan Preparation: Greasing and flouring the bundt pan is crucial - use a pastry brush to ensure every nook and cranny is covered.
- Glaze Technique: Pour the glaze slowly and evenly while the cake is still warm to help it absorb maximum flavor.
- Storage Tip: For an even more intense flavor, let the cake sit overnight before serving - the rum will continue to infuse into the cake.
- Make Ahead: This cake actually tastes better the next day, making it perfect for advance preparation for parties or gatherings.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
