Author Notes
I got this recipe from a friend 6 years ago. I have made several variations of this cake, and always get asked for the recipe. The fun part is the cake takes on a different texture and flavor complexities as it ages. A new twist on the Fruit/rum cakes of the 50's. Very easy to make, and sure to have a combination to please even the food snobs who usually refuse to eat something starting from a shhhhhh.....cake mix! Other variations were: hazelnut liquor/chocolate cake mix. pistachio nuts/vanilla rum and raspberry glaze, peppermint shnapps/chocolate mix/strawberry glaze, lemon cake/blueberry glaze, lavander/lemon cake with mint blackberry glaze...endless choices. —monkeycheeks
Ingredients
- Cake Recipe
-
1 cake
mix (yellow)
-
4
eggs
-
3 ounces
package instant vanilla pudding
-
1/2 cup
vegetable oil
-
1/2 cup
water
-
1/2 cup
rum (spiced works best)
- Rum mixture
-
8 tablespoons
butter
-
1 cup
sugar
-
1/4 cup
oil
-
1/2 cup
rum
Directions
- Cake Recipe
-
Mix together the ingredients. Grease the bundt pan, sprinkle the bottom of the pan with toasted walnut pieces. Pour cake mix over nuts. Bake at 350 degrees for 50 minutes.
- Rum mixture
-
5 minutes before the cake is done, mix together the rum mixture in a small saucepan, Bring to a boil. When cake is done, take fork and poke holes while still in the bundt pan. Then, POUR SLOWLY the sauce over cake-Let cake set for 15 minutes then turn it out.
-
While cake is setting, chop 2 apples, and toss with teaspoon of lemon juice and teaspoon of cinnemon. take carmel topping (found in the ice cream condiments section of grocery stores) and warm in the microwave.
-
Pour warmed carmel sauce over turned out cake. Sprinkle apples over warmed carmel. Serve with vanilla ice cream, or whipped cream.
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