I LOVE rum cake! My husband was the one who introduced me to it almost 13 years ago and I found a way to make them at home when I was unable to get on a plane to the Islands to get one.
Rum Cake Recipe
1 package of Instant Vanilla Pudding Mix
1 box of Yellow Cake mix
1/2 cup of Water
1/2 cup of Canola Oil
1/2 cup of Rum of choice
1 tablespoon of extract of your choice
garnish (walnuts 1 cup or shredded coconut)
Glaze:
1 1/2 sticks of butter
1 1/2 cup of white sugar
1/2 cup of Rum of choice
1/4 cup of water
Pre-Heat oven to 325 degrees and grease the bundt pan well. Mix cake mix with the vanilla pudding mix in a large bowl. Mix together all of the wet ingredients together in a separate bowl. Slowly pour wet mixture into the dry mixture (I do in 1/3 so everything is incorporated). Place the 1/2 of the garnish on the bottom of the bundt pan after ensuring it is greased very well. Fold the other 1/2 of the garnish into the batter. Pour the batter into the bundt pan and lightly tap on the counter to flatten out the batter. Bake for 45 minutes, about 30 minutes into the baking time make your glaze. Melt butter in a small pan and add in your sugar and water. Bring the mixture come to a boil and continue to stir in order to caramelize sugar. Take the pan off of the heat and add in the rum. Bring the pan back to the heat and continue to cook for a few more minutes to burn off the alcohol. Once the cake is out of the oven poke holes in the bottom while it is in the pan and pour 1/2 of the glaze over the cake. Let sit for one hour, come back in an hour and place the cake on the serving tray. Poke more holes in the top of the cake after inverting it (so the garnishes should be showing) and pour the other 1/2 of the glaze. Ideally the longer this cake sits the better so at least two hours the cake needs to be sitting in total before serving minimum. If you can make the cake the night before you serve it that would be fantastic. Enjoy
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