Delicious homemade Drunken Rum Cake recipe, easy to prepare and full of flavor!
Drunken Rum Cake
Delicious homemade Drunken Rum Cake recipe, easy to prepare and full of flavor!
Servings 4 servings
Ingredients
- Ingredients for Drunken Rum Cake
Instructions
- Butter and flour a 10" spring-form pan (must be 10"). Sprinkle pecans on the bottom of the pan.
- In your mixer bowl put the rest of the ingredients and beat till smooth and fluffy.
- Bake 1 hour at 325. Cool the cake. Invert the cake on a cake plate and pierce the top of the cake all over with a roasting fork or a skewer or a chopstick. You want holes all over the cake.
- While the cake is cooling, make the rum glaze. Drizzle rum glaze all over the cooled cake and let it sit until it soaks in completely.
- GLAZE
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum.
- melt butter, stir in water and sugar
- boil 5 minutes stirring constantly,
- remove from heat and stir in rum.
- This cake is even better if you can make it the day before you are going to serve it. Letting it sit in a cake keeper for a day allows the flavors to meld.
Tips for the Best Drunken Rum Cake
- Pre-heat & Prep: Always gather all ingredients before cooking drunken rum cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.