In a 1 cup glass liquid measuring cup add 2 Tablespoons of Rum Extract fill the remainder of the measuring cup with water to equal 1 cup. This cake is for those of us who like the taste of rum.
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I reduced the cook time and used Rum extract instead of another cup of Rum.
. Transfer batter to pan. Turn out onto a. Remove cake from oven and let cool for 3-5 minutes then run a butter knife along edges of pan if necessary to free the cake from the sides.
Dark Rum offers a bold rich slightly sweet classic flavor of a rum cake. Also I used the Glaze from Easy Rum Cake instad of the frosting in this recipe. To a large bowl add the cake mix pudding mix eggs water oil rum extract of your choice and beat with a handheld electric mixer on high power until smooth and combined.
If you are making the cake for children consider using a vanilla sugar syrup by simply leaving out the rum and adding a tablespoon of vanilla extract instead instead of the rum syrup. I did make three changes1 cup of rum and 13 cup of water instead of 23 of each. Sponge cake is very traditional and delicious but if you want to use a butter cake base instead feel free.
Blend with an electric mixer on low speed for 1 minute. Maybe unusual for a rum cake recipe but a pinch of cinnamon adds a hint of warmth that goes deliciously with walnuts and rum. Once the cake is done baking set it on a cooling rack to cool in the pan slightly while you prep the rum glaze.
Place the cake mix pudding mix remaining 12 cup nuts rum oil water and eggs in a large mixing bowl. I didnt want to supply Jack Sparrows habit Using a small sauce pan add 14 cup salted butter and one cup sugar. Turn batter out into prepared pan smoothing the top lightly with a spatula.
For the glaze youll be using unsalted butter granulated sugar rum water and pure vanilla extract. Or pecans but I personally love the flavor that walnuts bring to this cake. I will make again and again.
Level off with spatula and bake for 55 minutes at 350F or until cake tests done.
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