RUM GLAZED BUNDT CAKES

RUM GLAZED BUNDT CAKES image

Provided by Rose Mary Mogan

Categories Cakes

Time 1h55m

Number Of Ingredients 20

CAKE MIX VERSION
1 box yellow cake mix
4 large eggs room temperature
1 small pkg instant vanilla pudding
1/2 c light rum
1/2 c water or milk
1 c chopped pecans or nuts of your choice
MADE FROM SCRATCH VERSION
3 stick butter, softened
8 oz cream cheese room temperature or sour cream
6 large eggs, room temperature creates more volume
3 c flour
3 c sugar
1 Tbsp rum extract
1 c chopped pecans or nuts of choice
RUM GLAZE
1 stick butter
1/2 c rum
1/4 c water
1 c sugar

Steps:

1. CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
2. MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Add chopped nuts to bottom of prepared pan. Pour into a greased and floured Bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
3. FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
4. Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy, May choose to add glaze to top side only & not invert if desired. I prefer to use the Dark Rum now instead of the light, but either will work.