Cuban Rum Cake for Mmm’s 2nd Blog Birthday!

In the days leading up to Mmm… is for Mommy’s 2nd blog birthday, I was searching long and hard online for some inspiration for the perfect birthday cake.  In a month full of other celebrations – St. Patrick’s Day, Easter & our wedding anniversary, I was almost baked-out and couldn’t even find inspiration browsing the mouth-watering cakes on Life Made Delicious.  While bummed that I couldn’t decide on the right cake, I did find a smokin’ last minute deal on a trip to Cuba (I’m easily distracted online can you tell?)… so instead of baking, off we went, just hubby and I – how’s that for a blog birthday celebration?

While laying on the white powder-soft beach of Cayo Santa Maria, sipping bottomless Pina Coladas & Mary Pickfords, I instantly knew what cake I would be baking when I got home… Rum Cake!

Now that we are back home, our rum supplies replenished and multiple layers of aloe vera soothing my over-sunned skin, it’s baking time. I found this more authentic Cuban recipe last night on Three Guys From Miami, and while it is now on my mile long ‘to make’ list, I stuck with my tried and true Rum Cake recipe… a recipe I adapted from the popular one Bacardi published many years ago.

Cuban Rum Cake
Makes 1 Bundt Cake

1 box Betty Crocker Super Moist Golden Cake Mix
1 box instant vanilla pudding mix
4 eggs
1/2 cup unsalted butter, melted
1/2 cup light or dark rum, whichever you prefer (or even coconut rum)
1/2 cup water
1 cup chopped pecans

butter and flour for preparing pan

For glaze:
1/2 cup unsalted butter
1 cup sugar
pinch salt
1/4 cup water
1/2 cup light or dark rum

Cherry glaze (optional):
1 cup icing sugar
2 tbsp maraschino cherry juice

Gather your ingredients and mix together the cake mix, pudding mix, eggs, rum, water and melted butter.  You can do this in a regular mixing bowl by hand, just mix until combined and no dry powdery lumps remain.  Once you’ve done that (or before, no worries), grease and flour your non-stick Bundt pan and sprinkle the chopped pecans evenly around the bottom of it.

When I say grease and flour, I’m not fooling around, get in there… Bundt pans can be tricky and you don’t want half your cake staying in the pan when you flip it over.  Bake the cake in a preheated 325 degree oven and bake for one hour.  Once the cake comes out of the oven, allow it to cool ten minutes in the pan before inverting it onto a wire cooling rack.
While the cake is baking, make your rum glaze.  Mix together the sugar, butter, salt and water and bring to a boil.  Boil, stirring, for 5 minutes.  Remove from heat and stir in the rum.  It’s going to splatter, so be careful!

As soon as the cake has been inverted, poke some holes in it with a skewer and start brushing on layers of glaze.  

For a cake that absorbs the majority of the glaze, spoon the glaze over the cake all at once and even go as far as to pour some glaze in the Bundt pan and then put the cake back in overnight to soak.  I prefer the glaze to go on in layers so it ‘crusts’ around the cake (think of a perfect sour cream glazed Timbit, but soaked in rum).  Once all the glaze was brushed on (I was watching the last 2 episodes of this season of Walking Dead, so I brushed every 20 minutes or so until it was gone).  Put the cake in an airtight container once it is completely cool.  This cake tastes best if it has a day to mellow, tastes even better as the days go by and is perfect with a freshly brewed cup of Cuban coffee.  I also put on a maraschino glaze this morning, just to give it a pretty pink hue… whether you do or not is up to you and your pink tolerance.

Enjoy!  I can’t believe I am starting the third year of blogging my kitchen and life adventures!

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
About Heather Nolan

Heather Nolan lives just outside of Halifax, Nova Scotia. She loves her lil' family, her cats, traveling, and creating in the kitchen. Her iPhone is often confused for a conjoined twin.

Comments

  1. I’m coming over now for some rum cake.

    Happy Anniversary!

  2. I have made this cake many times. Soooooo delish!

  3. Can’t wait to see what great recipes year three brings. Congrats!

  4. HOly crap this sounds AMAZING. I need to make this for sure :-)

    Thanks for sharing!!

  5. Happy blog birthday!

  6. Victoria Ess says:

    Happy belated blog birthday and thanks for sharing the recipe!

  7. I think my mother would love this. Happy blog birthday :)

  8. I’ve been making this cake for years using chocolate cake mix and chocolate instant pudding and Lamb’s Navy Rum. The chocolate needs a rough-around-the-edges rum to cut through the richness and Lamb’s Navy does the job well. Try it. You won’t be disappointed. I also add one half cup of fine desiccated coconut to add some extra body.

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