Old School Boozy Rum Cake Recipe 455 Food

GRANDMA'S OLD-FASHIONED RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
• Sprinkle nuts in the bottom of the prepared pan. Set aside.
• In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
• Pour the batter over the nuts in the pan.
• Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
• About 10 minutes before the cake is done, prepare the glaze. In a saucepan, combine the butter, sugar, rum and water. Boil for 3 minutes, stirring constantly.
• Leave the hot cake in the pan and use a toothpick or wooden skewer to poke holes in the bottom of the cake. Slowly drizzle about half of the glaze over the bottom of the cake, allowing time for the glaze to soak into the holes and be absorbed by the hot cake.
• Place a wire rack over a foil-lined baking sheet to catch drips. After about 10 minutes in the pan, turn the cake out onto the wire rack (right-side up). Poke holes on the top of the cake. Gradually drizzle remaining glaze over the top of the cake. A lot of the glaze will soak into the cake, and some will also drip down the sides.
• Cool completely, then slice and serve!

OLD-SCHOOL BOOZY RUM CAKE RECIPE - (4.5/5)

Steps:

• Cake Preheat oven 325. Spray 10-inch tube or 12-cup Bundt pan with non-stick cooking spray. Sprinkle nuts evently on the bottom of the pan. In a large bowl, beat the eggs with a whisk. Stir in the water, oil, and rum. With the whisk or a hand mixer, add in the dry cake mix and the dry pudding. Pour batter into pan, and bake for 50 minutes, or until done. Cool cake for about 10-15 minutes, then invert onto serving plate and prick the top and sides with a fork. While the cake is still warm, spoon the hot glaze over the top and sides, and continue spooning over the cake until most of the glaze is absorbed. Glaze Melt the butter in a small saucepan. Stir in sugar, water and rum, and bring to a boil, stirring constantly, for 5 minutes. Remove from heat.

BOOZY RUM CAKE RECIPE

Steps:

• Mix all ingredients in a small bowl
• Set aside.
• Preheat oven to 325 F
• Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
• Pour the nuts into the bottom of the pan evenly; set aside
• In a mixing bowl, combine the butter, sugar, and vegetable oil
• Mix until well combined using an electric mixer; about 3-4 minutes.
• Add in the eggs one at a time mixing in between each addition
• Add in the extracts
• In a separate bowl, sift in the flour, baking powder, and pudding mix.
• Add half of the flour mix into the wet batter
• Pour in the milk
• Using the electric mixer, mix on a medium speed until the flour is no longer visible
• Add in the rest of the flour mix and the rum.
• Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
• Pour the batter into the Bundt pan on top of the nuts.
• Gently shake and tap the pan to evenly distribute the batter.
• Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to cool while working on the glaze.
• In a saucepan, melt the butter.
• Add in the sugar and water.
• Stir and bring the mixture to a rolling boil
• Lower the heat to simmer.
• Simmer for 6 minutes without stirring.
• Remove from heat.
• Add in the rum and vanilla extract*
• Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
• Slowly pour the glaze, a little at a time, over the cake.
• Allow the cake to cool to room temperature
• Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
• Flip the cake over onto a cake plate.
• Enjoy!