Mangu

rum-cake

Next Dish: Bandeja Paisa

Rum cake is a traditional dessert originating from the Caribbean, known for its rich and moist texture. The cake is typically made from flour, sugar, eggs, and butter, and is soaked in rum, giving it a distinctive flavor. Some variations include dried fruit or nuts, and it is often glazed with a rum syrup after baking. It is particularly popular during the holiday season and is also commonly served at weddings and other celebrations.

yellow cake mix

instant vanilla pudding mix

dark rum

butter

water

vegetable oil

egg

Recipe

Ingredients:

  • 1 package yellow cake mix (18.25 ounce)

  • 1 package instant vanilla pudding mix (3.4 ounce)

  • 4 eggs

  • 1/2 cup water

  • 1/2 cup vegetable oil

  • 1/2 cup dark rum

  • 1/2 cup butter

  • 1/4 cup water

  • 1 cup white sugar

  • 1/2 cup dark rum


Instructions:

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Pour batter into prepared pan.

  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.

  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

  5. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow cake to absorb glaze repeat until all glaze is used up.