Happy Cyber Monday!
As promised, today I am sharing a recipe from Holiday Thyme! It was a hard decision to pick just one since I love all the recipes I created for the book but I decided to share with you my Rum Cake with Butter Rum Glaze. Unlike most rum cake recipes, this one does not come from a box cake mix (not that there is anything wrong with that) and oh my goodness is it amazing.
Rum is another flavor that reminds me of the holidays so what perfect way to celebrate the season than with a rum cake. This smells so good when it is baking. After it has cooled slightly, top it off with a butter rum glaze for a great dessert to serve at your holiday gatherings. I always like to reserve a little of the glaze to also drizzle on the slices right before serving as well.
Holiday Thyme is filled with recipes like these. Need dinner ideas? Try my Maple-Glazed Pork Tenderloin or even an easy recipe for Sicilian Chicken that you can also find in this book and also great for any holiday dinner parties you may be hosting. And you don’t want to miss my recipe for homemade Eggnog, or one of my favorites Processo and Cranberry Mojitos, great for ringing in the New Year.
Today is the last day you can purchase the Holiday Thyme e-book for Amazon Kindle at the introductory price of just .99 cents. If you love print cookbooks like me, be sure to grab the print copy of Holiday Thyme also available on Amazon.
Next up, Spring Thyme coming Spring 2013!
In the meantime lets enjoy the Holiday Thyme and a warm piece of Rum Cake!
Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.
Ingredients
- Non-stick cooking spray
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 3.4 ounce box instant vanilla pudding mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup light rum
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/4 cup light rum
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
- In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
- Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
- Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
- Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
- Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.
Find Holiday Thyme on Amazon!
that looks like it would melt in my mouth- yum!
This is gorgeous, I love how moist it looks!
I can practically smell the rum, I love this cake!
Okay, this is a gorgeous cake! It looks so moist and delish.
Just made this cake and it is amazing!!
So happy to hear this!
I made this several days ago to take to work, and it was just out of this world delicious !! Everyone loved it, and wanted the recipe ….
I plan on making it my go to recipe for Rum cake for Christmas. Thank you for sharing Jennifer.
This bread is amazing! I made it last night and OMG! It was heavenly! Thank you for this recipe.