Today’s Reader Guest Post for The Holiday Project:
Monica from Walnut Creek, California
[This recipe is soo good. Monica’s rum cake has always been a crowd pleaser, and a perfect addition to any event, party, or every day treat! Happy Monday!]
Every year as the holidays kick into gear, I whip up my favorite bundt cake. My mom used to make the cake every winter for our holiday gatherings and allowed me to steal the recipe a few years back. Let me tell you, this bundt cake never gets old.
When I realized just how easy it is to make, it became my go-to dessert for the holidays. The cake is moist with rum flavor and the nuts on top give it a nice little crunch that compliments the otherwise smooth texture of the cake.
I dare you to not eat the entire cake in one sitting. If it weren’t for the fact that it actually gets better with age, this rum cake would be entirely consumed immediately after coming out of the oven. Put it in the fridge overnight, though, and the chilled, buttery rum flavor only improves.
I recommend it for breakfast, brunch, dessert, or a midnight snack. And just like with most holiday desserts, it’s just a little better when friends or family are there to share it with you. Enjoy!
- 1 cup chopped walnuts
- 1 18 ½ ounce yellow cake mix
- 1 3.4 ounce (4-serving size) instant vanilla pudding mix
- 4 eggs
- ½ cup cold milk
- ½ cup vegetable oil
- ½ cup Bacardi Superior Rum
- ½ cup butter
- ¼ cup water
- 1 cup cane sugar
- ½ cup Bacardi Superior Rum
Preheat the oven to 325 degrees. Grease then sprinkle flour around bottom and sides of the bundt pan. Spread entire cup of chopped walnuts evenly around the bottom of the pan.
Combine all cake ingredients and beat with an electric mixer (or whisk) for a couple minutes until smooth and creamy. Pour all cake ingredients into the prepared pan, covering the layer of walnuts.
Place bundt pan on middle rack in the oven and bake for 1 hour. Note: Some ovens cook faster than others so check the cake around 50 minutes to make sure the top isn’t browning too quickly!
Pull cake out of the oven and let cool for 10 minutes in the pan. Run a knife around the edges of the bundt cake to loosen from the pan, then invert onto a serving plate. With a fork, poke holes in the top of the cake to allow for the frosting to seep in.
For the glaze:
In a small/medium saucepan, completely melt the cube of butter. Add in water and sugar, and boil ingredients for 5 minutes, stirring constantly. Remove saucepan from the heat, then stir in the ½ cup of Bacardi rum.
Gradually pour the frosting over the top of the bundt cake. I tend to add the frosting in layers so that it sticks better and drizzles over the entire cake – so add some frosting, then wait a few minutes, then add another layer. Put the cake in the fridge before serving and it will slice easier!
The bundt cake can be frozen, and can last a couple months in the freezer. As I said earlier, it gets better with age, though it tends to disappear quickly in my house!