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Rum Cake, Eggnog Cake . . . with Rum Glaze

Weather here has been overcast and too cool for outside projects. So, we’ve been staying inside doing some minor cleaning, sorting, and stashing. Don’t know if it’s because I’m getting older or because I just have so much stuff – but it’s amazing what I don’t remember having.

And, then there’s the odd thing that pops up every now and then and I have to say, ‘WOW!!’ . . . either because it’s something I’m really glad I’ve got or maybe it brings back a long lost memory. You know one of those memories that is extra special . . . like finding a group picture of the last family reunion from many years ago when everyone you love that’s now gone was still here. Sigh

Reminiscing about past Christmas’ always makes me think of Rum Cake. Probably because it’s another one of those things that I only make around Christmas time. Sometimes I’ll make an eggnog cake instead but use the same rum glaze on it – that’s really good too.

In the past I’ve baked these cakes in the small size aluminum loaf pans, wrapped them up and given them as gifts.   They are better if you let them sit with the glaze for at least a day before eating or giving. This little bit of time gives that rum glaze time to soak in.

I’m placing both cake recipes below (regular and eggnog) – and you can use the same rum glaze for both. You can also frost the eggnog cake with regular frosting if you like. Also both recipes called for either pecans, walnuts or almonds to be placed in the pans before pouring the batter.   If you like nuts, you can do this – I tend to like my cakes plain.

Rum Cake

Ingredients:

  • 1 box regular yellow cake mix
  • 1 3-3/4 oz package Jello Vanilla Instant Pudding & Pie Filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup melted butter
  • 1/2 cup dark rum
  1. Preheat oven to 325 degrees. Grease and flour 10″ tube or Bundt pan. (I prefer to make 2 loaf cakes)
  2. Mix all cake ingredients together and pour into pan.
  3. Bake 45 – 60 minutes or until toothpick inserted in the center comes out clean.
  4. If using a tube/Bundt pan, invert cake on serving platter.
  5. If using loaf pans, remove the cake and replace in loaf pan top-side down.
  6. Prick top all over. (A bamboo skewer is good for this)
  7. Brush glaze all over cake allowing to soak in. Continue process until all glaze is used.

Eggnog Cake 

Ingredients:

  • 1 box regular yellow cake mix
  • 1/4 cup melted butter
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1-1/2 cups eggnog
  • 2 tablespoon rum or 1/4 teaspoon rum flavoring
  1. Preheat oven to 350 degrees. Grease and flour Bundt pan or 2 loaf pans.
  2. Mix all cake ingredients together and beat until smooth. (About 4 minutes)
  3. Pour into pan(s) and bake 45 – 50 minutes or until a toothpick inserted in the center comes out clean.
  4. If using a tube/Bundt pan, invert cake on serving platter.  
  5. If using loaf pans, remove the cake and replace in loaf pan top-side down.
  6. Prick top all over. (A bamboo skewer is good for this)
  7. Brush glaze all over cake allowing to soak in. Continue process until all glaze is used.

Rum Glaze

  • 1/4 lb butter (1 stick)
  • 1/4 cup water
  • 1 cup granulated sugar (extra fine is best)
  • 1/2 cup dark rum of choice
  1. Melt the butter in a saucepan.
  2. Stir in water and sugar.
  3. Boil 5 minutes stirring continuously
  4. Remove from heat and stir in rum.

Hope you enjoy these!  And don’t foget to check out our new website – Nearly Mine –  for mastectomy and associated fashion products at  NearlyMine.org

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