Mom’s Famous Rum Cake
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
- Serves: 8 persons
- Butter or vegetable oil, for greasing the pan
- 1cup/120 grams chopped walnuts or pecans
- 1(roughly 16-ounce/450-gram) package yellow cake mix
- 1(3.4-ounce/100-gram) package vanilla instant pudding mix
- 4large eggs
- ½cup/120 milliliters cold water
- ½cup/120 milliliters vegetable oil
- ½cup/120 milliliters rum (dark or light), preferably Bacardi
- ½cup (1 stick/115 grams) unsalted butter
- 1cup/200 grams sugar
- ½cup/120 milliliters rum (dark or light)
- ¼cup/60 milliliters water
Step 1Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
Step 2In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
Step 3While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
Step 4When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.