This alcoholic Rum Cake is the best and not from a box. This boozy, sweet, zesty handmade rum cake is covered with a delightful butter and dark rum caramel sauce.
– 2½ cups all-purpose flour– 4.5 ounces instant vanilla pudding mix– 1 tablespoon baking powder– 1 cup sugar– ½ teaspoon salt– ½ cup vegetable oil– ½ cup dark rum– ½ cup orange juice– ½ cup milk– 1 tablespoon orange zest– ¼ cup water– 1 cup sugar– 4 ounces butter– ¼ cup heavy cream– ½ cup dark rum– sweetened coconut – pecan
Ingredient
1
Preheat oven to 325°F. Cooking spray a 10-inch bundt cake pan and set aside. Fill the bundt pan with batter.
2
Mix all the cake ingredients in no particular sequence in your mixer bowl on medium speed for 2 minutes until smooth. Rum cake making process photos.
3
The toothpick test verifies baking. Turn the cake onto a platter or plate after a few minutes of cooling.
4
Rum cake making process photos. Place sugar and water in a medium saucepan over medium-high heat. Stir or whisk sugar to dissolve.
5
Heat the pan on high and boil until the syrup gets brown around the edges, then stir occasionally for a few minutes until it turns a deep amber.
6
Rum cake making process photos. Remove pan from heat. Add butter and stir. After adding heavy cream, stir until the sauce stops bubbling.
7
Rum cake making process photos. If desired, add pecans or toasted coconut. Spread caramel sauce on the cake and poke holes in it to let it soak in.