Make the semi-homemaker rum cake recipe by layering 1 1/4 cups of pecan pieces onto the bottom of a Bundt pan. In a separate bowl, blend 4 eggs, 1/2 cup of water, 1/2 cup of canola oil and 1/2 cup of gold rum. Beat in 1 small box of instant vanilla pudding mix and 1 box of classic yellow cake mix, and pour the batter into the pan. Bake at 350 degrees Fahrenheit for 40 to 45 minutes.
While the cake cooks, prepare the glaze by melting 1 cup of granulated sugar, 1/4 cup of water and 1 stick of butter in a saucepan. Bring the mixture to a boil, then remove the pan from heat and stir in 1/2 cup of gold rum. Remove the cake from the oven and poke holes in it. Pour half the glaze on the cake, turn it over, and repeat the process. Stuff the remaining 1/4 cup of pecans into the center hole, and allow the cake to cool before serving.
You can also make the cake from scratch using 2 cups of flour, 1 1/2 cups of sugar, 1/2 cup of softened unsalted butter, 1/2 cup of pastry cream filling and 4 eggs. Mix in 2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 cup of vegetable oil and 1/2 cup of milk. Fold in 2 teaspoons of vanilla, 1/4 teaspoon of butter rum flavor and 1/2 cup of white or golden rum.Learn more about Desserts