Thursday, January 16, 2014

Rum cake

Yes, it's true, at the end of the day there is not much rum in this delicious cake as most of it cooks out but boy is this delicious and moist. If you do want a lot of rum in it, just make sure not to boil the sauce for too long so the alcohol doesn't boil out. Enjoy!

1 box yellow cake mix
1 (3.75 oz) instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup rum
1/2 cup water
1/2 cup chopped walnuts

1 cup sugar
1/4 cup water
1/4 cup rum (honestly, I think that pour a whole cup myself)
1/2 cup butter

Turn oven to 350 degrees. Mix cake mix and pudding in a large bowl. In another bowl beat eggs, oil, rum and water and add it to the cake and pudding mixture. Mix well. generously spray a bunt pan and place walnuts at the bottom of it. Pour batter over the walnuts and bake for 50 to 55 minutes.

While the cake is baking, mix all the sauce ingredients in a pan and cook it just enough for the sugar to melt.

After taking the cake out of the oven and while still in the bunt pan and warm, pour the sauce over the cake. It will look like it's drowning in it but worry not, it shall all be absorbed and you will be rewarded with a delicious, moist rum cake. Enjoy!

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