Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Rum Cake
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- #10728
serves/makes:
ready in:
2-5 hrs
2-5 hrs
7 reviews
ingredients
Basic Cake Mix
2 cups cake flour
1 1/2 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut in bits
3 tablespoons vegetable oil
Cake
1/2 cup finely chopped walnuts
1 package (3.5 ounce size) instant vanilla pudding mix
1/2 cup milk
4 eggs
1/2 cup vanilla rum
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum Soaking Glaze
1/2 cup butter, not margarine
1/4 cup water
1 cup sugar
1/2 cup vanilla rum
directions
For Basic Scratch Mix: Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost equal in size (Basic Cake Mix may be stored in a container in the refrigerator for 3 months. This makes about 5 cups of mix and may be multiplied for other recipes as needed).
For Cake: Preheat oven to 325 degrees F. Spray a large (12 cup size) bundt pan with non-stick cooking spray. Sprinkle the chopped nuts into the bottom.
Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared bundt pan and level out top.
Bake until fully golden and tester comes out clean and cake springs back, about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.
For Rum Soaking Glaze: In a small saucepan, combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combined well and a little thicker. Remove from heat and add the rum and mix to combine.
While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.
Cool cake completely in bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day.
added by
Shunick
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 18, 2019
The best rum cake. I made it for Fathers Day. Delicious.
January 15, 2015
Best cake ever
June 1, 2007
Such a great cake! I used Malibu Rum (coconut rum) and then topped the cake with shredded coconut after the glaze soaked in. Talk about a party hit! Was thinking I might make the base cake chocolate next time .. yummmm
April 30, 2007
I pour half of the soaking glaze in the bottom of the cake while it's still in the bundt pan, and the other half over the top two hours later. (I re-heat the glaze mix for one minute in the micorwave.) By all means wait 24 hours before you eat it. The extra time makes a HUGE difference.
November 16, 2006
Nothing tastes better =-)
May 19, 2006
My neighbor made me the cake and it was amazing so I got the recipe from him and tried it myself. Everyone at worked raved, saying it was "the best cake in the world". Be sure to use Whaler's Rum - that is very important.
December 15, 2004
Great cake recipe. Made it for a Christmas party last weekend. Used Bacardi Vanile. Will make several more for holiday events this season. Takes awhile to absorb the glaze...worth the effort.