Ingredients for Mom's Rum Cake
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How to Make Mom's Rum Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- Sprinkle 1 cup chopped nuts over the bottom of the prepared bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the instant pudding mix until well incorporated.
- Pour batter over the nuts in the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Melt butter in a saucepan over medium heat.
- Stir in water and sugar. Bring to a boil, stirring constantly, for 5 minutes.
- Remove from heat and stir in the rum.
- Generously prick the top, sides, and inside ring of the cooled cake with a cooking fork.
- Using a turkey baster, saturate the cake with the rum glaze, then brush any remaining glaze evenly over the top and sides.
- Garnish with maraschino cherries and optional whipped cream or sugar frosting.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
177g
Fat
39g
Carbs
20g
