It’s Day 25, the final day of the #25daysofcollabs and theme is Christmas Traditions.
So, every year on Christmas, the one dessert that my mom would always make is a Rum Cake. It was a super moist vanilla bundt cake with a rum filled glaze soaking through it.
The recipe that she used had a boxed cake base that you added to. Though I really do like box cakes, when I started making the cake, a wanted to make a homemade version. I started making the King Arthur Flour recipe and loved it.
The cake is moist and delicious! You also use instant pudding just like the box version. You start with placing your dry ingredients in a mixing bowl. Then add the butter and oil and blend. The mixture will look Sandy. Then add the milk and eggs. Beat until smooth. Stir in rum and flavorings.
Pour the batter into a bundt pan and bake until golden brown. While the cake is cooling, make the syrup.
Poke holes in the cake, while it’s still in the pan and pour 1/4 of the syrup on top. Let it soak in them repeat until all the syrup is used.
Not in the recipe, but I did save a little of the syrup to pour on top of the cake after I took it out of the pan.
Cover the cake while still in the pan with plastic and leave it out overnight. The next day invert the cake a remove from the pan.
Get the full recipe from King Arthur Flour here for their Caribbean Rum Cake . It’s great!
