FGH’s Rum Cake Recipe

March 13, 2013

So here it is! I wasn't really planning on sharing the recipe, but since several people asked for it I decided to just post it up. Hope you enjoy it as much as I did!


2 cups of all-purpose flour
1 cup of brown sugar
1/2 cup of granulated sugar
4 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of unsalted butter, cut into bits
1/2 cup of finely chopped nuts (I used pecans, but walnuts would work too!)
1 (3.4 ounce) package of JELLO French Vanilla instant pudding mix
1/2 cup of milk
4 eggs
1/2 cup of good aged dark rum (I used Ron Medellin, Extra Añejo Oak Barrel Aged Rum)
1/2 cup of vegetable oil
1 teaspoon of vanilla extract

For the Rum Soaking Glaze: 1/2 cup of unsalted butter (don't substitute) 1/4 cup of water 1 cup of brown sugar 1/2 cup of aged dark rum.


-Preheat oven to 325 degrees

-Spray a large bundt pan (12 cup) with nonstick cooking spray

-In a large mixing bowl, combine flower, sugar, baking powder, salt and butter

-On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

-Add to the large bowl, the pudding mix, milk, eggs, 1/2 cup of rum, oil, and vanilla extract and combine on medium speed with electric mixer for 2 to 3 minutes, be sure scrape down the bowl halfway through.

-At this point the batter should be really smooth, pour 1/2 the batter into your prepared bundt pan

-Sprinkle in the chopped walnuts and then pour the rest of the batter into the bundt pan.

-Bake for about 55 minutes- until fully golden and tooth pick comes out clean.

-Remove from oven and place on a cooling rack while making the soaking glaze.

Directions for the glaze:

 -Combine butter, rum, water and sugar in a small saucepan over medium-high heat.

-Bring to a boil carefully as mixture boils over very easily, whisking occasionally.

-Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

-While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a while as there will be a lot of syrup) continue to add syrup until all of the syrup is added.

-Allow cake to cool completerly in pan before turning out onto serving platter.

-Feel free to dig in once it's cooled down and turned over onto a platter, but if you can hold off the flavor actually gets better over night. Either way ENJOY!!

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