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!
Ingredients:
- 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
Method:
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.
Cake looks Amazing...will def be a must try for me dear.
ReplyDeletecake looks great... nice pic
ReplyDeleteNice recipe! Cake looks fab!
ReplyDeleteHey Priya..came here from Ria's Fb wall.The mention of Rum Cake was too good to ignore.I have a doubt--do we pour the glaze directly into the cake,that's still in the pan and then de-mould it?So the cake cools in the tin with the glaze on is it?I can't wait to try this!!
ReplyDeleteYes Divya ,pour the glaze on to the cake while it is still hot out of the oven and let it sit for few hours before you de-mould it.
ReplyDeletehello... I have been letting mines cool first but I will now do it this way..everyone likes the way I make them that I now sell them...what do you think about using different flavor cake mixes and coconut rum...also what do you think about light rum such as Wray & Nephew brand...thanks for the tip to leave in pan and pour glaze over right away
ReplyDeleteAny flavour that you think would go with rum should be ok. I have never tried with different flavored cakes. I am guessing pineapple , coconut should pair well with rum. Light rum works perfectly. I do it with white and well as dark rum.
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