Vanilla Rum Cake

Vanilla Rum Cake

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Set aside

2. In a small mixing bowl, combine the cake mix and pudding mix

3. In a large mixing bowl or large measuring cup, using your mixer, combine the eggs, melted butter, sour cream, and ½ c (110 mL) of rum.

4. Fold the cake mixture into the egg mixture until everything is just combined. DO NOT OVERMIX. Batter will be very thick.

5. Spoon batter into bundt pan and spread to even out.

6. Bake in the preheated oven until the cake springs back when lightly tapped, about 1 hour.

7. Before the cake is ready to come out of the oven, combine the other ½ c (110 mL) of rum and the ½ c (100 g) of sugar and cook on the stove over medium heat for about 5 minutes until the sugar has dissolved (if you want to forgo the alcohol since it will not fully cook out during this process, you can use water and vanilla in place of the rum).

8. As soon as the cake is out of the oven, poke the top all over with a wooden skewer or toothpick at least an inch into the cake and pour the rum syrup on the cake slowly.

9. Allow the cake to cool for 10 minutes before turning it out on a wire rack and cooling it completely.


Related Recipes