Golden Rum Cake

Monday, May 13, 2019

The weather in New England the past couple of weeks has made me want to escape to somewhere tropical!  #SoMuchRain  And while I would love to hop on a plane to Miami today, work and life just aren't allowing for that currently so I decided to bake something that makes me at least feel like I am somewhere warm and sunny.

My mom makes this AMAZING golden rum cake quite often and it is such a family favorite that I wanted to share it with you all.  All you need are a few simple ingredients, Bacardi rum (I used traditional white rum, but you could spice it up with coconut rum as well), a Bundt pan and bam! you're on your way to the tropics.

Golden Rum Cake
{Yield: 12 servings}

1 cup slivered almonds
1 package yellow cake mix
1 (3.4 oz) package vanilla instant pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white or dark rum (I used white rum)

Butter Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup white or dark rum (again, I used white rum)

Start by preheating your oven to 325 degrees, then grease and flour a 10-inch Bundt pan.  Sprinkle the slivered almond slices evenly over the bottom of the pan and set aside.

In a stand-up mixer, combine the cake mix and pudding mix.  Then add in the eggs, water, oil, and rum and blend well for about two minutes.  Pour the cake batter over the slivered almonds in the Bundt pan and bake for 50-60 minutes, or until a cake tester or toothpick inserted into the cake comes out clean.  Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack.

While the cake is cooling in the pan, make the rum butter glaze by combining the butter, water, and granulated sugar in a medium saucepan.  Bring the mixture to a boil over medium heat and continue to boil for 5 minutes, stirring constantly so it doesn't burn.  Remove the sauce from the heat and stir in the 1/2 cup of rum.  Use caution when adding the rum as it may cause the glaze to steam up when combined.

Pour half of the hot butter rum glaze into the bottom of the Bundt pan, reinsert the cake and then pour the remaining glaze over the bottom of the cake.  Allow it to absorb well, about 15 to 20 minutes, then invert the cake onto a serving platter to cool completely before serving.

The cake will stay fresh if covered in an airtight container at room temperature for 2 to 3 days, but let's be won't be around that long!


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