The Bundt pan is one of the staples of a cabin kitchen, the desert version of the slow cooker. It is a piece of engineering perfection, heating cakes evenly and creating perfect portions. As you can see, we feature the Bundt cake in numerous recipes, showing its versatility to deliver all kinds of dishes.
The history of Bundt Cake and the Bundt Pan itself is pretty interesting, and the version that we know now really became popular in 50’s and 60’s.
The Rum cake is a standard Holiday desert for many families, and is definitely most at home in Bundt cake form. The recipe is easily altered to give it your own twist.
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1 box (about 18 Oz.) Yellow Cake Mix
1 package (3.5 Oz.) Instant Vanilla Pudding Mix
4 whole Eggs
1/2 cup Cold Water
1/2 cup Canola Oil
1/2 cup Rum (dark Or Light Is Fine)
1 cup Chopped Pecans
Brown Sugar (optional)
1-1/2 stick Butter
1/4 cup Water
1-1/2 cup Sugar
3/4 cups Rum
Preheat oven to 325 F. Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan.
If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together. Pour batter into pan over nuts.
Smooth out ’til the top is even.
Bake for 1 hour, or a little less if the pan is black. Do not over bake!
While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly.
Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate.
Prick surface a hundred times with a fork (gently, please.)
Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
Cool to room temperature before serving to ensure glaze has soaked in.