If a recipe just tells you to use rum without mentioning the type, use dark rum. Dark Rum is generally aged longer, in heavily charred barrels and has a much stronger flavor than the light version.If there is a particular dark rum that you prefer, use it. You will enjoy the cake that much more!
- Yellow Cake mix - 1 pack (Pillsbury or Betty croker)
- Eggs - 4 (The recipe calls for 3 but add an extra egg)
- Water - 1 cup
- Vegetable oil - 1/3 cup
- Dark Rum - 1/4 cup
For the glaze
- Unsalted butter - 2 sticks (1 cup)
- Sugar - 1 cup(I generally use 3/4 cup since I don't like it too sweet)
- Rum - 1/2 cup
- Water - 1/4
Butter a bundt cake pan or any pan you are going to bake the cake in(If you have a bundt pan use it - The cake texture and taste is better)
Heat the oven to 350 degrees F.
Add all the ingredients for the cake into a medium sized bowl and beat with a hand mixer for 5 minutes.
Pour batter into the buttered pan and bake for 45 - 50 minutes.(Test with a tooth pick to see if the cake is cooked)
5 minutes before the cake is done make the glaze.
Combine all the ingredients for the glaze in a small saucepan and bring to a simmer and turn the flame off.
As soon as you take the cake out of the oven - while it is still hot pokes a few holes on the cake and pour the rum butter sauce over the cake.Let the cake soak the glaze.
Allow it to cool completely before un-moulding and cutting.
Tastes better a day after.