Christmas Rum Cake
This is the recipe for the Christmas Rum Cake served at Quinn’s Christmas Open House.
Ingredients for the cake:
- 1 box (about 18 Oz.) Yellow Cake Mix
- 4 whole eggs
- 1/2 cup canola oil
- 1 cup chopped pecans
- 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
- 1/2 cup cold water
- 1/2 cup rum (dark or light is fine)
- Brown sugar (optional)
Ingredients for the glaze:
- 1 & 1/2 stick butter
- 1 & 1/2 cup sugar
- 1/4 cup water
- 3/4 cups rum
Preparation:
- Preheat oven to 325 F
- Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
- Mix all cake ingredients together.
- Pour batter into pan over nuts. Smooth out ’til the top is even.
- Bake for 1 hour, or a little less if the pan is black. Do not overbake!
- While cake has ten minutes to go, make the glaze: Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
- Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.
- Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
- Cool to room temperature before serving to ensure glaze has soaked in. Enjoy!