Cuthberts' Tea Shoppe Rum Cake |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
oil, for greasing pan |
flour, for coating pan |
1 package yellow cake mix (without pudding) |
1 small package vanilla pudding |
4 eggs |
1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
2 tablespoons butter |
1/4 cup hot water |
1 cup sugar |
2 tablespoons dark rum, or more to taste |
Directions:
1. Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
2. Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
3. While cake is cooling, make glaze: melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.
4. Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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