Rum Cake with Butter Rum Glaze

An easy homemade recipe for moist and delicious Rum Cake with topped with Butter Rum Glaze perfect for any occasion!

Holiday Thyme is filled with recipes like these.  Need dinner ideas?  Try my Maple-Glazed Pork Tenderloin or even an easy recipe for Sicilian Chicken that you can also find in this book and also great for any holiday dinner parties you may be hosting.  And you don’t want to miss my recipe for homemade Eggnog, or one of my favorites Processo and Cranberry Mojitos, great for ringing in the New Year.

In the meantime lets enjoy the Holiday Thyme and a warm piece of Rum Cake!

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

1. 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.

2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.

3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.

4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.

5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.

6. Please Visit Rum Cake with Butter Rum Glaze for full instructions.