rum cake.1This is an old, old recipe, originally distributed by the Bacardi rum folks.  My British friends are especially fond of it.  Usually I make all my cakes from scratch, but this one uses a cake mix with extra ingredients.  A breeze to make — but you need ingredients found in American supermarkets.  I have a secret supply.  It calls for 80 proof dark rum.  I’ve used Bacardi 151 which will knock your socks off — potent.  For Jane’s birthday this time I used Stroh Rum, 80 proof, a delicious rum from Austria that is great for cooking.   My glaze, made ahead of time, turned too sugary.  Best make it at the last minute and pour it on the cake while the glaze is still  hot.


1 cup chopped pecans or walnuts

One 18 1/2 oz pkg. yellow cake mixrum cake.2

One  3 3/4 oz pkg. JELLO instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup cooking oil

1/2 cup dark rum (80 proof or more)


1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup dark rum (80 proof)

rum cake.3Preheat oven to 325 degrees F.  Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together.  Pour batter over nuts.  Bake one hour.  (My cake baked in less time, so watch carefully). Cool.  Invert on serving plate.  Prick top.  Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.  Repeat until all glaze is used.

For glaze, melt butter in saucepan. Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat.  Stir in rum.

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