hot buttered rum cake
(7 ratings)
I worked in a hospital for 27 years and we loved to share our recipes. I use to make this cake every christmas for the staff. I always had to make two so some could be taken home. It looks beautiful on a footed serving plate with the glaze pooling around the cake and is usually the center of attraction on my dessert table for my family christmas parties. I hope it will become a tradition with your family and friends as well. Enjoy!
(7 ratings)
yield
10 serving(s)
prep time
20 Min
cook time
35 Min
Ingredients For hot buttered rum cake
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1box duncan hines butter recipe cake mix
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1 stickbutter, room temperature
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3eggs
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1/2 cbacardi light rum, with water to equal 2/3 cup
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1 1/2 cwalnut pieces
- GLAZE FOR RUM CAKE
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2 stickbutter, room temperature
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1 csugar
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1/4 cwater
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1/2 crum
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1/2 cwalnut pieces-chopped fine
How To Make hot buttered rum cake
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1Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
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2GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
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3Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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