I know this thread is a couple years old, but I recently was asked to make a rum cake for a small get together and am out looking for a recipe again. I would prefer a family tried and true recipe and you had offered your family recipe before, so I am wondering if you would mind still posting your recipe? I did try the one BDL suggested and it was good, but I was wanting to try another one.
This is no fancy modern day Rum cake, but it is original to several generations of mine. My Grandmother used to make it for my birthday every year for a very long time. I love it the way it is but I'm sure you could add some of the extra flavors that might be missing from your original experience. There are no secrets here, just follow the recipe as written. I don't know what brand of light rum was used back in the day but I always use Bacardi light rum. Please give this a try in it's original version and then try your hand at a modification if inclined. Please share any successes.
½ Cup Chopped Pecans
1 (18 ½ oz) Package Yellow Cake Mix
1 (3 ¾ oz) Package Vanilla Instant Pudding & Pie Filling Mix
½ Cup Light Rum
½ Cup Water
½ Cup vegetable Oil
Hot Rum Glaze (see recipe below)
1. Pre-heat oven to 325
2. Grease and flour a 10 inch Bundt Pan (or spray with Bakers Joy)
3. Sprinkle chopped pecans over bottom of pan
4. Combine cake mix, pudding mix, rum, water, oil and eggs;
Beat exactly 2 minutes at medium speed of an electric mixer.
5. Pour batter into pan; bake at 325 degrees for 50 -60 minutes
6. Slowly pour hot rum glaze over hot cake (the glaze will cause the cake to settle)
7. Allow cake to cool in pan 30 minutes before turning out.
Hot Rum Glaze
1 Cup Sugar
½ Cup Butter
¼ Cup Light Rum
¼ Cup Water
1. Combine all ingredients; boil several minutes until slightly thickened. (Be careful not to allow it to boil over)