Old School Boozy Rum Cake Recipe 455

BOOZY RUM CAKE RECIPE

Steps:

• Mix all ingredients in a small bowl
• Set aside.
• Preheat oven to 325 F
• Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
• Pour the nuts into the bottom of the pan evenly; set aside
• In a mixing bowl, combine the butter, sugar, and vegetable oil
• Mix until well combined using an electric mixer; about 3-4 minutes.
• Add in the eggs one at a time mixing in between each addition
• Add in the extracts
• In a separate bowl, sift in the flour, baking powder, and pudding mix.
• Add half of the flour mix into the wet batter
• Pour in the milk
• Using the electric mixer, mix on a medium speed until the flour is no longer visible
• Add in the rest of the flour mix and the rum.
• Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
• Pour the batter into the Bundt pan on top of the nuts.
• Gently shake and tap the pan to evenly distribute the batter.
• Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to cool while working on the glaze.
• In a saucepan, melt the butter.
• Add in the sugar and water.
• Stir and bring the mixture to a rolling boil
• Lower the heat to simmer.
• Simmer for 6 minutes without stirring.
• Remove from heat.
• Add in the rum and vanilla extract*
• Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
• Slowly pour the glaze, a little at a time, over the cake.
• Allow the cake to cool to room temperature
• Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
• Flip the cake over onto a cake plate.
• Enjoy!

OLD-SCHOOL BOOZY RUM CAKE RECIPE - (4.5/5)

Steps:

• Cake Preheat oven 325. Spray 10-inch tube or 12-cup Bundt pan with non-stick cooking spray. Sprinkle nuts evently on the bottom of the pan. In a large bowl, beat the eggs with a whisk. Stir in the water, oil, and rum. With the whisk or a hand mixer, add in the dry cake mix and the dry pudding. Pour batter into pan, and bake for 50 minutes, or until done. Cool cake for about 10-15 minutes, then invert onto serving plate and prick the top and sides with a fork. While the cake is still warm, spoon the hot glaze over the top and sides, and continue spooning over the cake until most of the glaze is absorbed. Glaze Melt the butter in a small saucepan. Stir in sugar, water and rum, and bring to a boil, stirring constantly, for 5 minutes. Remove from heat.