Prepare to embark on a mouthwatering journey with the most decadent Golden Rum Cake that will make your dessert dreams come true! This isn't just any ordinary cake - it's a luxurious Caribbean-inspired masterpiece that combines the rich warmth of dark rum, the crunch of toasted walnuts, and a buttery glaze that will have your guests begging for the recipe. Whether you're looking to impress at a dinner party or simply treat yourself to a slice of pure indulgence, this rum cake promises to be a show-stopping dessert that's both incredibly easy to make and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 1 box of yellow cake mix
- 1/2 cup chopped walnuts
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup water
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup water
- 1/2 cup dark rum (for glaze)
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- Sprinkle chopped walnuts evenly across the bottom of the prepared bundt pan, creating a decorative nut base for the cake.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, 1/2 cup dark rum, and 1/2 cup water. Beat the mixture with an electric mixer on medium speed for approximately 2-3 minutes until smooth and well-incorporated.
- Carefully pour the cake batter over the chopped walnuts in the bundt pan, ensuring an even distribution.
- Place the bundt pan in the preheated oven and bake for 50-55 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter.
- While the cake is baking, prepare the rum glaze. In a medium saucepan, combine sugar, butter, and 1/4 cup water. Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Reduce heat and simmer the glaze for 5 minutes, continuing to stir. Remove from heat and carefully stir in 1/2 cup dark rum.
- Once the cake is baked, remove from the oven and let it cool in the pan for 10 minutes.
- Invert the cake onto a serving plate. While the cake is still warm, slowly pour the rum glaze over the entire surface, allowing it to seep into the cake.
- Let the cake cool completely at room temperature, allowing the glaze to set and flavors to meld.
- Before serving, you may optionally dust the cake with powdered sugar or garnish with additional chopped walnuts.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for a smoother, more consistent batter.
- Nut Distribution: For the most even nut layer, gently tap the bundt pan after sprinkling walnuts to ensure they stick to the bottom.
- Glaze While Warm: Pour the rum glaze over the cake while it's still warm to help it absorb maximum flavor and moisture.
- Rum Selection: Use a high-quality dark rum for the best flavor. The alcohol cooks off, leaving behind rich, complex notes.
- Storage Tip: This cake actually gets better with time! Store it covered at room temperature for up to 5 days, and the flavors will continue to develop.
- Make Ahead: This cake freezes beautifully. Wrap tightly in plastic wrap and freeze for up to 1 month for an instant dessert on demand.
- Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
