We tried this recipe for this christmas.It came out really nice. I just like to mention about the Rum that you like to use for glaze. Please do not use any strong Rum like captain Morgan. Please take a look at the tips section.
Ingredients
Original recipe makes 1 - 10 inch Bundt pan- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup dark rum
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. http://www.dailymotion.com/video/xpv70j_how-to-prepare-the-bundt-pan_lifestyle I prefer to use the butter to grease.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Tips:
Below tips is from Jackie Smith:
The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter
The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter
I've used this recipe quite a number of times and have
experimented with many different rums. The best is actually a combination of
two different kinds. For the cake, use Bicardi Dark/Select or Myers. For the
glaze, use Appleton Estates. If you can't find Appleton Estates, use the
Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost
tangy - it's strong without completely overwhelming the flavour. Captain
Morgan's is also good for the cake, but I wouldn't recommend it for the glaze.
Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze,
while Myers is exceptionally weak. Also, some other tips: MAKE SURE YOU SIFT
YOUR CAKE MIX/PUDDING! They clump really easily. Also, as others have said, use
the Pillsbury since it already has the pudding mix. Use milk instead of water -
fat free milk works best, honestly. When you're ready to glaze, poke holes into
the top of the cake with a toothpick, pour half the glaze in the pant and
re-insert the cake. Poke holes into the bottom of the cake and pour the
remaining glaze over it. Let it sit for an hour or two, upside down, and then
flip it over onto a plate and let it sit for a few hours to a day before
serving. Personally, I just leave it in the pan on the plate, as it keeps it
moist and detracts people from "picking" at it!
Source:
