An smooth homemade recipe for moist and delicious Rum Cake with crowned with Butter Rum Glaze best for any event! nowadays I’m sharing a recipe from excursion Thyme! It changed into a tough decision to select just one considering i love all the recipes I created for the ebook however I determined to share with you my Rum Cake with Butter Rum Glaze. in contrast to maximum rum cake recipes, this one does no longer come from a field cake blend (not that there may be whatever wrong with that) and oh my goodness is it outstanding.
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Rum is any other flavor that jogs my memory of the vacations so what best way to have fun the season than with a rum cake. This smells so appropriate while it is baking. After it has cooled barely, top it off with a butter rum glaze for a excellent dessert to serve at your excursion gatherings. I usually like to reserve a bit of the glaze to additionally drizzle at the slices right earlier than serving as well.
Ingredients
- Non-stick cooking spray
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 3.4 ounce box instant 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
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup light rum
- Butter Rum Glaze
- ½ cup 1 stick butter
- 1 cup sugar
- ¼ cup light rum
- ¼ cup water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
- In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
- Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
- Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
- Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
Butter Rum Glaze
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
- Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.
- Full recipe in http://www.motherthyme.com
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source https://kitchenstronger.blogspot.com/2019/04/rum-cake-with-butter-rum-glaze.html