Italian Rum Cake Recipe
This Italian rum cake recipe is one of those Italian cakes I asked my grandma to make me every time I'd come visit. The first time I asked her for the recipe I was about twenty.
I was SHOCKED when she told me it was made from a cake mix! I always reverenced this recipe with that magic-grandma-feeling. I was a teeny weeny bit disappointed when I found out. However, I got over it quickly.
Italian Rum Cake Recipe
YIELD: 1 Bundt Pan or Tube Pan
INGREDIENTS:
* 1 box of yellow (NOT LEMON) cake mix
* 1 package of vanilla instant pudding (the 4 serving size) - Oh and wait, you may not need the pudding (see below)
* 4 eggs
* 1/2 oil
* 1 cup of walnuts
* 1/2 cup dark rum
GLAZE INGREDIENTS:
* 1 stick of butter
* 1 cups of sugar (not powdered)
* 1/4 cup water
* 1/2 cup of dark rum
Procedure:
* Preheat the oven to 325 degrees
* Grease the bundt or tube pan
* Pour the 1 cup of chopped nuts over the bottom of the pan
* Mix all the cake ingredients together
* Blend well
* Pour batter over nuts
* Bake for 1 hour
* While the cake is baking for the hour - prepare the glaze
GLAZE PREP:
* Melt the butter in a sauce pan
* Stir in the water and sugar
DIRECTION
* Boil the glaze mixture for 5 minutes stirring constantly (Really. Don't walk away to do facebook, pinterest, or even to do "something". Stay and stir.)
* Add the rum AFTER you pull the mixture off of the stove.
PUTTING IT TOGETHER:
* When the cake has cooled and then invert on the serving plate
* Prick the top
* Drizzle and smooth glaze evenly over the sides and top.
* Allow the cake to absorb the glaze as MUCH as possible(yes there will be a small puddle on the plate - but the cake will absorb it the next 12 hours)
* Cover with saran, (put toothpicks on top) or aluminum foil. Try and get a tight seal so the cake will absorb the rum!
I was SHOCKED when she told me it was made from a cake mix! I always reverenced this recipe with that magic-grandma-feeling. I was a teeny weeny bit disappointed when I found out. However, I got over it quickly.
Italian Rum Cake Recipe
YIELD: 1 Bundt Pan or Tube Pan
INGREDIENTS:
* 1 box of yellow (NOT LEMON) cake mix
* 1 package of vanilla instant pudding (the 4 serving size) - Oh and wait, you may not need the pudding (see below)
* 4 eggs
* 1/2 oil
* 1 cup of walnuts
* 1/2 cup dark rum
GLAZE INGREDIENTS:
* 1 stick of butter
* 1 cups of sugar (not powdered)
* 1/4 cup water
* 1/2 cup of dark rum
Procedure:
* Preheat the oven to 325 degrees
* Grease the bundt or tube pan
* Pour the 1 cup of chopped nuts over the bottom of the pan
* Mix all the cake ingredients together
* Blend well
* Pour batter over nuts
* Bake for 1 hour
* While the cake is baking for the hour - prepare the glaze
GLAZE PREP:
* Melt the butter in a sauce pan
* Stir in the water and sugar
DIRECTION
* Boil the glaze mixture for 5 minutes stirring constantly (Really. Don't walk away to do facebook, pinterest, or even to do "something". Stay and stir.)
* Add the rum AFTER you pull the mixture off of the stove.
PUTTING IT TOGETHER:
* When the cake has cooled and then invert on the serving plate
* Prick the top
* Drizzle and smooth glaze evenly over the sides and top.
* Allow the cake to absorb the glaze as MUCH as possible(yes there will be a small puddle on the plate - but the cake will absorb it the next 12 hours)
* Cover with saran, (put toothpicks on top) or aluminum foil. Try and get a tight seal so the cake will absorb the rum!