Prepare to embark on a culinary journey that transforms an ordinary cake mix into an extraordinary dessert that'll have everyone begging for your secret recipe! This "Made from Almost Scratch Rum Cake" is not just a dessert; it's a slice of pure indulgence that marries the rich, buttery sweetness of yellow cake with the bold, spirited kick of rum. Whether you're hosting a dinner party or simply craving a decadent treat, this cake promises to be the star of any occasion, delivering a moist, flavor-packed experience that's surprisingly easy to create.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box yellow cake mix
- 1 cup rum
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup chopped nuts
- 1 cup powdered sugar
- 1/2 cup butter
- 1/4 cup water
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to prevent the cake from sticking.
- In a large mixing bowl, combine the yellow cake mix, 1 cup of rum, 1/2 cup of vegetable oil, and 4 eggs. Use an electric mixer on medium speed to blend the ingredients until the mixture is smooth and well combined, about 2-3 minutes.
- Fold in 1 cup of chopped nuts into the batter gently using a spatula, ensuring they are evenly distributed throughout the mixture.
- Pour the cake batter into the prepared bundt pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.
- While the cake is baking, prepare the rum glaze. In a small saucepan, combine 1 cup of powdered sugar, 1/2 cup of butter, and 1/4 cup of water. Cook over medium heat, stirring constantly until the butter is melted and the mixture is smooth.
- Once the glaze is smooth, remove it from the heat and stir in the remaining 1/2 cup of rum. Allow the glaze to cool slightly.
- When the cake is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate.
- While the cake is still warm, poke holes all over the top with a skewer or toothpick. Slowly pour the rum glaze over the warm cake, allowing it to soak in. Be sure to cover the entire surface for maximum flavor.
- Let the cake cool completely before slicing and serving. This cake is best enjoyed the next day, as the flavors will continue to develop.
Tips
- Choose Quality Ingredients: While this is a semi-homemade recipe, the quality of rum can make a significant difference. Opt for a good-quality dark or spiced rum for deeper flavor.
- Room Temperature Matters: Ensure eggs and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining cake mix and wet ingredients, mix just until combined to keep the cake tender.
- Nut Selection: Toasted nuts can add an extra layer of flavor. Consider toasting your chopped nuts in a dry skillet for a few minutes before adding to the batter.
- Glaze Application: The key to an incredibly moist rum cake is patience when adding the glaze. Pour slowly and let it absorb completely for maximum flavor infusion.
- Storage Tip: This cake actually improves with time. Wrap it tightly and let it sit overnight for even more intense rum-soaked deliciousness.
- Serve at Room Temperature: For the best flavor and texture, let the cake come to room temperature before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 80mg
