Rory’s Rum Cake

 

 

****Time Warning: This should be made the day before you want to serve it*****

If you like rum balls this is a recipe for you! Rory is a lovely lady that works with my husband, and word on the street is that she is Famous for her rum cake at work. Famous as in if people know she brought it in, they kick, shove, bite and punch their way to the lunchroom to grab a slice. And that’s just when my husband gets wind of it.  One would think I never made him anything to eat.

I completely screwed up the amount of butter on the glaze, I used half a pound instead of the 1/4! And it tasted great anyways. But yup, that’s me. Mike and I got so busy trying to figure out what 1/4 lb of butter was, that we confused ourselves and cut a half a pound. I can’t believe I poured half a pound of butter over the cake.

Ingredients needed for the cake:

one package of yellow cake mix

one package of vanilla pudding

1 cup of chopped pecans

4 eggs

1/2 cup cold water

1/2 cup of oil

1/2 cup of Bacardi amber rum or 1873

 

Glaze ingredients

1/4 lb of butter

1/4 cup of water

1 cup of sugar

1/2  cup of Bacardi amber rum

Kick the tires and light the fires to 325 degrees.

 

 

Grease and flour your bundt pan.

Sprinkle the pecans into the bottom of the pan. I love this picture; my daughter was my little helper and kept dropping them through the hole, and fishing them out again. Keep going until the whole cup is sprinkled in the bottom.

Dump the cake mix into a mixing bowl, if you have an electric beater, use the bowls from it, you should mix the ingredients just like the instructions on the box, with beaters.

Add in your vanilla pudding.

Once you get the water, eggs and oil in there, mix it up for a few minutes until the batter is smooth.

Pour the batter over the nuts.

Ready to go into the oven for 50-60 minutes.

For the glaze, melt your 1/4 lb of butter. Not half a pound. Ok, if you want to, go for it. It did taste great anyways. But the original recipe is tasty without the extra 5,000,000 calories. I just shake my head at my cooking sometimes.

If I’ve said it once, I’ve said it twice; if yer lookin’ for a professional cook, you’ve reached the wrong blog!

But I AM better looking than most. That has to count for something.

Once the butter is melted, pour in the water…..

..and the sugar….

Boil them for 5 minutes, stirring constantly. Once that’s done, pour the rum in, and watch it bubble to beat heck. Must be burning the alcohol off or something that I can’t even guess. You know me and my oh-so-scientific cooking explanations.

Start the glaze as soon as the cake is in the oven so it has time to cool down before using it.

When the cake is done, cool it for a minimum of 10 minutes, then invert it onto a plate.

Poke holes in it all over.

Slowly spoon the now-cooled glaze over the top of the cake, letting it soak in, scooping it up and re-soaking the cake if needed. The point is it let it get all soft and moist inside too.

Then it looks like this! Now this cake has to sit before serving, and I would say at least a day but Rory can correct me if I am wrong. The rum flavor isn’t as strong, and the cake gets so moist, that 24 hours after I made it, it was perfect to eat. Sooooo yummy. Thanks again for the recipe Rory, even if I mucked it up!

 

Rory's Rum Cake
 
Prep time
Cook time
Total time
 
If you love rum you will adore this cake!
Author:
Recipe type: cake
Serves: 10
Ingredients
  • one package of yellow cake mix
  • one package of vanilla pudding
  • 1 cup of chopped pecans
  • 4 eggs
  • ½ cup cold water
  • ½ cup of oil
  • ½ cup of Bacardi amber rum or 1873
  • Glaze ingredients
  • ¼ lb of butter
  • ¼ cup of water
  • 1 cup of sugar
  • ½ cup of Bacardi amber rum
Instructions
  1. Grease and flour your bundt pan.
  2. Sprinkle the pecans into the bottom of the pan. I love this picture; my daughter was my little helper and kept dropping them through the hole, and fishing them out again. Keep going until the whole cup is sprinkled in the bottom.
  3. Dump the cake mix into a mixing bowl, if you have an electric beater, use the bowls from it, you should mix the ingredients just like the instructions on the box, with beaters.
  4. Add in your vanilla pudding.
  5. Once you get the water, eggs and oil in there, mix it up for a few minutes until the batter is smooth.
  6. Pour the batter over the nuts.
  7. Bake for 50-60 minutes.
  8. Melt the butter for the glaze.
  9. Once the butter is melted, pour in the water…..
  10. and the sugar….
  11. Boil them for 5 minutes, stirring constantly. Once that’s done, pour the rum in, and watch it bubble to beat heck.
  12. Start the glaze as soon as the cake is in the oven so it has time to cool down before using it.
  13. When the cake is done, cool it for a minimum of 10 minutes, then invert it onto a plate.
  14. Poke holes in it all over.
  15. Slowly spoon the now-cooled glaze over the top of the cake, letting it soak in, scooping it up and re-soaking the cake if needed. The point is it let it get all soft and moist inside too.
  16. Now this cake has to sit before serving, and I would say at least a day.

 

2 comments
Reeja
Reeja

this sounds delicious! but i didn't see where you put the rum in the cake batter part? do you just add to batter?


Patent Box solicitor
Patent Box solicitor

Sorry, just a quick one to say thank you so much for the time warning BEFORE the recipe, it's such a nice touch and literally did just now save me going out to buy the ingredients and starting this to cook for a dinner party tonight.