Posted on Author B. Coop
WARNING: DO NOT EAT THIS CAKE AND DRIVE! No, seriously. It’s that strong! But, boy is it delicious! Just be prepared to take a good nap afterwards. Of course, this cake is NOT for children. Give them a Little Debbie cake or something. This one is strictly for the grown ups.
Drunken Nuts?
Let me explain. This recipe is called Boozy for a reason. Every aspect is soaked in rum! Whether you use walnuts like me, or pecans, soak them up with that good old rum. I’m using dark rum, but any is fine. Use your favorite.
Pudding Pop
Many use boxed cake mix for their Rum Cakes. Which is cool, I just like to give you guys a recipe from scratch. However, I do add in box of instant French Vanilla pudding mix. It adds the perfect amount of sugar and moisture. This rum cake is incredibly moist because of it. It also gives the cake a buttery, yellow hue. I enjoy the consistency of this cake batter. It’s not too thick and not too thin.
Spaghetti??
I never really have skewers on hand. And my toothpicks were too short. So, to ensure that the rum filled glaze reaches all the way through the cake, I used a spaghetti noodle to poke holes all over the cake. Yes, spaghetti! It works like a charm. But, if you happen to have a skewer, use that. Don’t be shy with the holes. Poke away! This will help that sinful sauce seep all throughout the cake.
Give it Time
At least allow the cake 4 hours to soak up all of that glaze. I know it’ll be hard to wait. But, it’s so worth it! Once you pour in all of the glaze, allow the cake to cool completely. Then, cover the whole cake, pan and all, with plastic wrap. And let it chill out on the kitchen counter all night. Then, flip that baby over in the morning and enjoy!
Happy Baking,
B. Coop
Boozy Rum Cake Recipe
Booze soaked and incredibly moist rum cake topped with sugary walnuts.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 8 hours
Total Time 9 hours 20 minutes
Servings 15 pieces
Ingredients
Nuts
- 1cupchopped walnuts or pecans
- 1TBSbrown sugar
- 1tspground cinnamon
- 2TBSrumoptional
Cake
- 1stick salted buttersoftened
- 1 1/2cupgranulated sugar
- 1/2cupvegetable oil
- 4eggsroom temp
- 1tspvanilla extract
- 1tspbutter extractoptional
- 2cupscake flouror all purpose flour
- 1TBSbaking powder
- 3.4ozbox french vanilla pudding mix
- 1/2cupwhole milkroom temp
- 1/2cuprumlight, dark, or spiced
- Nonstick cooking spray
- Extra flour for dusting
Glaze
- 1stick salted butter
- 1 1/4cupsugar
- 1/3cupwater
- 1tspvanilla extract
- 1/3 cup rumlight, dark, or spiced
Instructions
Nuts
Mix all ingredients in a small bowl
Set aside.
Cake
Preheat oven to 325 F
Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
Pour the nuts into the bottom of the pan evenly; set aside
In a mixing bowl, combine the butter, sugar, and vegetable oil
Mix until well combined using an electric mixer; about 3-4 minutes.
Add in the eggs one at a time mixing in between each addition
Add in the extracts
In a separate bowl, sift in the flour, baking powder, and pudding mix.
Add half of the flour mix into the wet batter
Pour in the milk
Using the electric mixer, mix on a medium speed until the flour is no longer visible
Add in the rest of the flour mix and the rum.
Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
Pour the batter into the Bundt pan on top of the nuts.
Gently shake and tap the pan to evenly distribute the batter.
Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool while working on the glaze.
Glaze
In a saucepan, melt the butter.
Add in the sugar and water.
Stir and bring the mixture to a rolling boil
Lower the heat to simmer.
Simmer for 6 minutes without stirring.
Remove from heat.
Add in the rum and vanilla extract*
Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
Slowly pour the glaze, a little at a time, over the cake.
Allow the cake to cool to room temperature
Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
Flip the cake over onto a cake plate.
Enjoy!
Recipe Notes
*If you’d like to make the cake less “boozy”, add in the rum during the cooking process when adding in the water and sugar. This will cook out the alcohol content.
**This cake freezes beautifully. Wrap in multiple layers of plastic wrap them place in an air tight zipped freezer bag. If frozen properly, this cake will last for up to a year.
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