Make My Day Camp: Tip-sy Tuesday: Rum Cake

Tuesday, December 26, 2023

Tip-sy Tuesday: Rum Cake

I made a rum cake for dinner last night, just your basic rum cake that you can find a million recipes for online (here's one that is the same as my old standby recipe, but really all the online ones seem to be the same recipe!) but I read a tip that I think is a rum cake game-changer - and I've been making rum cakes for years and years so when I tell you this is a good tip it really is! :)

Make the glaze a few minutes before the cake is done baking. Once you pull it out of the oven immediately poke the bottom (top, which will be the bottom once you invert it) with a long skewer in multiple places, pour some of the glaze over top and let it sit still in the pan on a cooling rack for 10 minutes. Once you can handle it without getting burned, invert the cake onto a plate and poke holes all over the cake including the sides. You can poke it with a skewer or a fork, be gentle so you don't damage the pretty cake. Pour glaze into the empty pan and re-insert the cake, then pour any remaining glaze over the bottom once again. Cover the cake in the pan and let it sit until all of the glaze is absorbed - I left mine overnight and when I inverted it onto a serving plate the next day it was perfect.

To finish, I melted some hot fudge and drizzled it over the cake, then drizzled a white icing made from confectioners' sugar and milk; add sprinkles if desired. I had rave reviews of how amazing the cake was!

As usual I forgot to take a picture!

In case I lose the above link for a rum cake I better give you the actual recipe! Looking at old posts I'm finding a lot of the links don't work anymore.

1 cup chopped walnuts
1 (15.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs
1 cup dark rum, divided
¾ cup water, divided
½ cup vegetable oil
1 cup white sugar
½ cup butter

Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
Combine cake mix and pudding mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.
Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Serve and enjoy!