Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, rum nut cake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Full of flavor, moist and perfect to enjoy in Christmas eve. Get the recipe for most flavorful Rum Fruit & Nut cake. This is a cake loaded with lots of rum soaked dry fruits and nuts.
Rum Nut Cake is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Rum Nut Cake is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook rum nut cake using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rum Nut Cake:
- Get 1 cup chopped pecans or Walnuts
- Take 1 package (2-layer size) yellow cake mix
- Take 1 pkg (4-serving size) Jello Vanilla pudding or Butter pecan flavor instant pudding and pie filling
- Make ready 4 Eggs
- Get 3/4 cup water
- Make ready 1/4 cup vegetable oil
- Make ready 2/3 cup dark Rum
- Get 1 cup sugar
- Take 1/2 cup butter or margarine
A rum cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar. How to make Nut Rum Cake.
Steps to make Rum Nut Cake:
- Sprinkle nuts in bottom of greased and floured 10-inch tube or fluted tube pan.
- Combine cake mix, pudding mix, eggs, 1/2 cup water, the oil and 1/3 cup of Rum in a large bowl. With a electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed 4 minutes. Pour batter in to pan.
- Bake in preheated 325°F oven for about 1 hour or until cake tester insert in center comes out clean and cake begins to pull away from the sides of pan. Do not underbake. Cool in pan on wire rack 15 minutes.
- Meanwhile, combine sugar, butter and remaining 1/4 cup water in small saucepan. Cook and stir over medium high heat until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in remaining Rum and bring just to a boil.
- Invert cake onto serving plate and prick with cake tester or wooden pick carefully spoon warm syrup over warm cake. Garnish with whipped topping and pecans, if desired.
- Substitution: Use pudding-included cake mix, reducing water in batter to 1/4 cup.
Oil and lightly flour a non-stick Bundt pan. In a large bowl, cream the butter and sugar until light and fluffy. See recipes for Homemade Lime Rum Cake, Aunt Cathys' Bacardi Rum Cake too. Rum cake doesn't require a special occasion, but it's perfect for the holidays! I've had many requests for rum cake and I'm so excited to finally share my version with you!
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