An Outer Banks holiday meal is not complete without Rum Cake! If you want to add a little spice to your holiday dessert table, create this coastal classic for your next gathering. We put together a video to show you how to make one!
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup rum
- 1/2 cup chopped pecans
- 3 tablespoons butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
Combine cake mix and pudding mix.
Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and thick otherwise it will make the cake mushy, Once the glaze has thickened add rum and cook a couple more minutes. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.