Popular in the Caribbean, rum cake is a vanilla cake that has rum in the batter. Traditionally, dried fruit is soaked in rum for months and then added to the cake batter, but we have a more accessible homemade version.
Look for a robust rum that has lots of vanilla and spice flavor. A more subtle light rum won't have a pronounced flavor after the cake bakes.
FOR THE CAKE
1 c. chopped walnuts
1 box yellow cake mix
1 (3.4-oz.) package instant vanilla pudding
4 large eggs
1/2 c. (1 stick) butter, melted and cooled slightly
1/2 c. water
1/2 c. dark rum
FOR THE GLAZE
1/2 (1 stick) butter
3/4 granulated sugar
1/3 c. dark rum
1/4 c. water
Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to bottom of pan.
In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined.
Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean, 1 hour. Let cool 10 minutes then invert onto a cooling rack.
While cake is still warm, make glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes.
Poke cake all over with a toothpick then brush cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.