Rum Cake

The first time I ever tasted a Rum Cake was in 2002 when I was working as a waitress at Macaroni Grill. One of the manager’s wives had made several Rum Cakes and they were dispersing them as gifts to other managers. A manager who received the cake as a gift was kind enough to give me a piece of her cake. I had never tasted anything like it. It was extremely moist, not too sweet, not too dense with an out of this world flavor! I went to the manager whose wife had made the cake and told him it was absolutely delicious and that I just had to have the recipe. He refused to give me the recipe saying that it was “in his family”. So, I searched for four years for this recipe. I tried one recipe after another thinking that it would be it with no success.

In the fall of 2007, my family and I had lunch with a couple of Charlie, my step-dad’s, relatives. Somehow we got on the subject of cakes and I mentioned the Rum Cake and my frustration in not being able to find the recipe. Charlie’s Aunt Vi piped up and said she had the recipe and would be happy to send it to me! Within two days, I had the recipe, cut straight from one of her cookbooks. I made the cake that day. Aunt Vi helped me hit the jackpot. The recipe is below. It is amazing, unique and wonderful.

Aunt Vi passed away last weekend. She was in her eighties and had a good life. She loved Jesus and I'm sure she's loving Him right now. Her funeral is tomorrow and I made a Rum Cake tonight for her sweet daughter who will miss her very much.


Rum Cake
½ cup chopped pecans
1 box yellow cake mix
1 small package instant vanilla pudding mix
½ cup light rum
½ cup water
½ cup vegetable oil
4 eggs

Grease and flour Bundt pan or 10” tube pan. Spread nuts in bottom of pan. Place cake mix and pudding mix in large mixing bowl; add rum, oil, water and eggs. Mix for 2 minutes. Pour batter into cake pan. Bake at 325 for 60 minutes. Remove cake from oven and immediately pour on Hot Rum Glaze. Hot glaze will cause cake to settle but don’t be alarmed for cake will be yummy. Cool cake for thirty minutes then remove to plate.

Hot Rum Glaze:
1 cup sugar
1 stick butter
¼ cup light rum
¼ cup water

Place ingredients in a small saucepan and boil for 2-3 minutes.