This rum cake is tailor-made for the busy holiday season: It’s easy, relying on just a few ingredients and the convenience of a box mix. (Shhhh… no one will know if you don’t advertise that it’s in there.)
It stays moist and fresh for days, thanks to the glaze that you pour on while the cake’s still warm. It’s rich enough that it doesn’t need any help from whipped cream or ice cream, and goes perfectly with coffee or hot tea.
And, it’s pretty and festive. (Hello?! It’s got rum!)
I got this recipe from a community cookbook years ago, and it’s become our family’s go-to cake in cool weather. Whip one up next time you’re expecting company, or just to keep around for the friends and family that seem to drop in at shorter notice this time of year.
MeMaw’s Rum Cake
1 box yellow cake mix (pudding recipe)
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water
1/2 cup pecans, chopped (optional)
1 cup sugar
1 stick butter
1/4 cup light rum
1/4 cup water
Preheat oven to 325° F.
Spray bundt pan with nonstick cooking spray and dust with flour, shaking to coat. (Alternately, use Baker’s Joy baking spray, with flour already included.)
Mix together cake mix, rum, oil, and water in large mixing bowl. Add eggs, one at a time, and mix until smooth.
If using pecans, sprinkle in cake pan. Then, pour cake batter into pan. Bake for 45 to 60 minutes.
About five minutes before pulling cake from oven, prepare glaze: Combine all glaze ingredients in a medium saucepan and bring to a boil for two to five minutes.
Remove cake from oven and leave in pan. Immediately puncture small holes all over cake, with the tines of a fork. Then, slowly pour warm glaze over cake, allowing it to soak into the cake. Let cake stand in pan for 30 minutes before turning onto a serving platter. Just before serving, sprinkle with powdered sugar.