During a trip to Bermuda I tasted several rum cakes, some were dry but some were great. My very favorite was from a shop on Front Street that charged $65 for a large bundt size, like the one shown here, and $35 for a small bundt size.
I came home and did a lot of research.
After a few trials, I came up with my own version, which I really like! And it is a shortcut way that starts with a boxed cake mix!
I think the glaze is very important as well as the quality of the rum.
I get many, many requests for this recipe.
Enjoy!
Bermuda Rum Cake
Just like the very expensive Rum Cakes in Bermuda! After quite a few trials, I came up with this easy, great way that starts with a boxed cake mix. I get many, many requests for this recipe!
Servings 16
Calories 200kcal
Equipment
- 12-cup Bundt Pan
Ingredients
- FOR THE CAKE:
- 1 package(18.25 ounces) cake mix yellow
- 1 package (3.4ounces) instant vanilla pudding mix (the large package)
- ½ cup rum light
- ½ cup canola oil
- ½ cup water
- 4 eggs
- 2 tablespoons orange rind fresh
- ¾ cups walnuts chopped very fine
- ¾ cups golden raisins
- FOR THE GLAZE:
- 4 tablespoons butter
- 2 tablespoons water
- ¼ cup sugar
- ¼ cup rum
Instructions
- FOR THE CAKE:
- Preheat the oven to 325°.
- Grease and flour or spray a 12-cup bundt pan well.
- With a mixer on medium speed, blend all the cake ingredients for three minutes.
- Pour the cake batter into the prepared bundt pan.
- Bake at 325° for 50–60 minutes, or until cake tester inserted comes out clean.
- Cool the cake in the pan on a wire rack for 20 minutes.
- Meanwhile, make the glaze.
- FOR THE GLAZE:
- In a small saucepan, over medium low heat, mix all the glaze ingredients except the rum.
- Cook until boiling, then reduce the heat to low and simmer for 5 minutes until thick.
- Remove the pan from the heat and add the rum.
- Poke holes all over the top of the cake with a skewer.
- Spoon the glaze over the warm cake, letting it seep into the holes.
- Cool the cake until it is completely cool in the pan, then run a knife around the edges of the pan to loosen the edges. Invert the cake onto a wire rack, then quickly invert it again onto a serving plate so the shiny side with the glaze is on top.
- Store the cake covered on top of the counter.
Notes
STORING: Store the cake covered at room temperature for about 7 days.
FREEZING: Wrap the cake twice in plastic wrap then in aluminum foil. Place it in a freezer bag for up to 3 months.
VARIATION: Use dark raisins if you prefer, or a combination!
Nutrition
Calories: 200kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 46mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg