CRUZAN RUM CAKE
Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too.
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
- Sprinkle nuts evenly over the bottom of the pan/wells.
- Whisk together dry cake mix, dry pudding mix and nutmeg. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Pour into pan, or divide evenly into mini-Bundt wells.
- Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
- Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
- Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Nutrition Facts : Calories 597.2, Fat 32.5, SaturatedFat 8.8, Cholesterol 84.7, Sodium 608.9, Carbohydrate 63.6, Fiber 1.8, Sugar 45.4, Protein 7
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mahamed Hasun
[email protected]This is a great recipe for a classic rum cake. It's easy to make and always turns out delicious.
buhle mofokeng
[email protected]This cake is perfect for any occasion. It's sure to be a hit.
Michael Ngalya
[email protected]I would definitely recommend this recipe to anyone who loves rum cake.
Said Fareed
[email protected]This is the best rum cake recipe I've ever tried. It's so moist and flavorful.
Sylvia Salzer
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had.
Pipen Chy
[email protected]I didn't have any Cruzan rum, so I used a different brand. The cake still turned out great.
Mavis Khomazo
[email protected]This cake was a little too sweet for my taste, but it was still good.
Norul hakim
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so easy to make.
Margaret Memafu
[email protected]This recipe is a keeper. I will definitely be making this cake again and again.
Max Proudman
[email protected]I made this cake for a party and it was a huge success. Everyone loved it!
Hazzy Pie
[email protected]This cake is so moist and flavorful. I love the combination of rum and coconut.
Ruth Neil
[email protected]I've made this cake several times now and it's always a hit. It's the perfect dessert for any occasion.
Sree Mohadeb
[email protected]The cake was easy to make and turned out perfect. I used a bundt pan and it came out beautifully.
Rhongela Wilson
[email protected]This Cruzan rum cake was absolutely delicious! The cake was moist and flavorful, and the rum glaze was the perfect finishing touch. I would definitely make this cake again.