Rum cake is a delectable treat that delights the senses with its rich, moist texture and deep, flavorful notes of rum. Each bite offers a perfect balance of sweetness and warmth, with the rum infusing the cake with a unique, aromatic depth that lingers pleasantly on the palate. Whether enjoyed as a festive holiday dessert or a special indulgence, rum cake is a delightful experience that leaves you craving more. Grandma Julie makes these every Christmas, and we all eagerly look forward to enjoying them. It’s so delicious!
Rum Cake
Rum cake has a rich history that traces back to the Caribbean, where it evolved from traditional European fruit puddings brought by British colonists in the 18th century. These settlers introduced recipes for steamed fruit puddings, which local chefs adapted by incorporating regional ingredients and rum. The Caribbean’s abundant rum supply, thanks to the region’s thriving sugar trade, made it a natural addition to these desserts. Over time, rum cake became a cherished holiday treat, especially during Christmas and New Year celebrations. Today, it remains a popular dessert, celebrated for its rich flavors and historical significance.
Ingredients
Cake Batter
- Dunkin Hines yellow cake mix (no pudding
- 1 pasticcio nut pudding
- 4 eggs
- 1/2 cup light rum
- 1/2 cup oil
- 1/2 cup water
Rum Sauce
- 1 cup sugar
- 1 stick butter
- 1/4 cup rum and
- 1/4 cup water
Instructions
- Preheat oven to 325˚F
- Cake Mix Cake Batter ingredients well.
- Grease and flour a bundt cake pan.
- Pour into bundt pan.
- Bake 50 minutes (with toothpick check for doneness)
- Rum Sauce While the cake is baking, Combine Rum Sauce ingredients in a saucepan and bring to boil. Set aside.
- When the cake is done remove from oven and make holes all over the top of cake with chopstick or similar instrument.
- Immediately pour sauce into holes and allow to set for 20 minutes.
- Turn cake onto plate.
- When cake is cooled to room temperature, wrap tightly in heavy foil and then put into gallon plastic bag.
- Store in fridge and let sit as long as you can. Cake keeps in fridge for 3 months.