My stepdad’s birthday was yesterday and my mother had a very special dinner planned for him. Of course, that included his favorite cakes, one of which is his mother’s rum cake. Since my mother knew that I enjoyed baking she gave me the duty of baking this beautiful rum cake and me and the Monsters helped bake a plain white cake as well (another of his favorite cakes).
This was my first time baking a rum cake, so I was nervous knowing this was his mother’s recipe and his favorite cake! But it seems that it turned out perfectly because there’s very little left of it today.
- 1 cup pecans
- 1 18-1/2 ounce yellow cake mix
- one 3.4 ounce package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/3 cup dark rum
Place the pecans on the bottom of a greased pan. In a bowl, mix together the cake ingredients and pour the batter in the pan. Bake at 325 degrees for 1 hour.
To make the glaze, combine all ingredients into a pan and boil for at least 5 minutes.
Let the cake stand for at least 20-30 minutes before turning it over onto a cake stand or platter. We used a thin rubber spatula to help ease the cake out as well.
Prick the top of the cake while still warm and pour the glaze over it. Let the cake sit overnight and it will soak up any glaze that dripped onto the platter. We didn’t have that much time so I simply spooned the excess off the plate and on top of the cake. I also placed a couple extra pecans on top for decoration and spooned some glaze over those as well.
It turned out beautifully! We’ll definitely be baking this again.