Caribbean Christmas Rum Cake
Im back! Although, I can’t say I am very happy about it. Anyone want to run away and live on Grand Cayman Island with me? We could drink pina coladas and eat rum cake all day!
What? You have a real job? … oh, yeah me too… sigh.
We tasted samples of rum cake while sight seeing in George Town and I knew I had to try and make some on my own the minute we got home.
And thanks to Liz (Check her out over at Reston Style) who was also vacationing on Grand Cayman (ironic right?) we got to lounge at this amazing resort. You know when there is a pool right before the beach you are doing something right.
So are you ready for a vacation yet? I bet you are. Well if you can’t go, you can atleast make this rum cake. You wont be sorry.
Shopping List (Fills one large bunt cake, or two medium loaf pans)
1 package yellow cake mix
1 3.4 oz. package vanilla pudding (Jello Brand)
1/2 cup water
1/3 cup coconut oil
1/2 cup dark rum (use the good stuff)
1 teaspoon artificial banana flavoring (optional, but I liked the extra hint tropical flavor)
1 stick butter
3/4 cup sugar
1/4 cup water
1/2 cup dark rum
Preheat your oven to 350 degrees. Grease and flour your pan of choice.
For the cake, mix your cake mix, pudding mix, eggs, water, coconut oil, rum, and banana flavoring in a large bowl with an electric mixer. Don’t over mix just combine until smooth. Pour into your pan and bake for 35-45 minutes or until a butter knife in the center pulls out clean.
While the cake is cooling prepare your glaze.
Melt butter in a medium sauce pan on medium heat, when melted add water and sugar until sugar dissolves and mixture comes to a boil. Turn off heat and let cool to warm. Add rum.
Place cake on desired serving plate. Poke holes in cake all over. (The non ink side of a pen would work fine) Pour your glaze all over your rum cakes to fill the holes and let the glaze soak up inside.
Refrigerate until serving. The long the cake sits the better flavor it will have.