An simple do-it-yourself recipe for moist and delicious Rum Cake with topped with Butter Rum Glaze ultimate for any occasion!
Today I’m sharing a recipe from Holiday Thyme! It was a tough choice to decide on only 1 when you consider that I love all of the recipes I created for the guide but I decided to share with you my Rum Cake with Butter Rum Glaze. Unlike most rum cake recipes, this one would no longer come from a box cake blend (not that there's something mistaken with that) and oh my goodness is it amazing.
Rum is one other style that reminds me of the holidays so what ultimate method to celebrate the season than with a rum cake. This smells so nice whilst it's baking. After it has cooled slightly, ideal it off with a butter rum glaze for a huge dessert to serve at your vacation gatherings. I at all times desire to reserve a bit of of the glaze to also drizzle at the slices proper earlier than serving as well.
Holiday Thyme is stuffed with recipes like these. Need dinner ideas? Try my Maple-Glazed Pork Tenderloin and even an simple recipe for Sicilian Chicken which you simply possibly too can discover on this guide and likewise huge for any vacation dinner events you would possibly be hosting. And you don’t desire to overlook my recipe for do-it-yourself Eggnog, or considered one of my favorites Processo and Cranberry Mojitos, huge for ringing within the New Year.
In the meantime shall we take pleasure within the Holiday Thyme and a warm piece of Rum Cake!
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Ingredients
Non-stick cooking spray
1 cup chopped walnuts
3 cups all-purpose flour
3.4 ounce box on the spot vanilla pudding mix
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
1½ cups sugar
½ cup vegetable oil
four enormous eggs
2 teaspoons vanilla extract
½ cup pale rum
Butter Rum Glaze
½ cup 1 stick butter
1 cup sugar
¼ cup pale rum
¼ cup water
Instructions
Preheat oven to 350 ranges Fahrenheit. Generously spray a elementary 10-inch bundt pan with cooking spray. Sprinkle walnuts lightly at the backside of bundt pan and set aside.
In a medium bowl stir collectively flour, pudding mix, baking powder, baking soda and salt and set aside.
Using an electrical mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
Gradually upload in flour combination to rainy foods till blended. Pour batter into bundt pan on ideal of nuts.
Bake in preheated oven for 55-60 minutes till cake tester comes out clean. Cool totally earlier than inverting.
Butter Rum Glaze
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and prepare dinner for 3-4 minutes stirring constantly. Remove from warmth and funky slightly.
Using a toothpick poke small holes throughout cake. Generously brush cake with glaze. Drizzle last glaze on ideal of cake. Reserve a small quantity to pour on slices whilst serving.