A rich and moist cake infused with rum, perfect for special occasions or a delightful treat.
Preparation time
20min
Cooking time
1h
Ingredients
12 Servings
- 120 g butter
- 500 g cake mix
- 120 g chopped walnuts
- 120 ml dark rum
- 60 ml dark rum for glaze
- 4 eggs
- 100 g instant vanilla pudding mix
- 200 g sugar
- 120 ml vegetable oil
- 120 ml water
- 60 ml water for glaze
Directions
Step 1
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
Step 2
In a large bowl, combine cake mix and pudding mix. Add eggs, water, oil, and rum. Beat on low speed until combined, then increase to medium speed and beat for 2 minutes. Pour batter over the nuts in the pan.
Step 3
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a serving plate.
Step 4
In a saucepan, combine butter, sugar, and water. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in rum. Drizzle and brush glaze evenly over the top and sides of the cake. Allow cake to absorb the glaze and repeat until the glaze is used up.