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!

5 from 1 vote

Prep Time15

Cook Time50

Course: Dessert

Cuisine: Caribbean

Servings: 16

Calories: 200

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.

EXTRA TIP:

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