We were at a get together at our relative’s place. While talking about cuisines and various dishes, suddenly all were nostalgic about a rum cake which our aunt Usha Naik (family friend) had baked and relished by all for some party in the past. As we had recently moved here, we were not obliged to relish it ☹️.
However, I was very eager to get hold of the recipe and try it out. Christmas was around the corner and I was planning to try it out then. So I grabbed the recipe from aunt Usha and was all ready with the ingredients in my pantry. But to my dismay my hubby was in no mood for any more cakes that month as be already had consumed our wedding anniversary cake by mid December.
I was just waiting for an occasion to seek an opportunity to bake it. Recently was my paternal grand dad’s 100th birthday remembrance. So I didn’t wait at all and just decided to try it out no matter what. My grand dad too was a foodie even at his old age. Though he was a doctor himself and health conscious, he did not give up on relishing delicious food.
Thanks Usha aunty for the recipe. We and many of our friends enjoyed the yummy cake. Let’s begin with the recipe. I have done very minor changes to the original.
For the cake –
- 1/2 cup chopped walnuts
- 1 box yellow cake mix (The recipe asked to use 18 1/2 oz box however I used the gluten free pack by Pillsbury 17 oz. You can use the regular packs of traditional yellow cake mix of 15.25 oz which would work well)
- 1 box instant pudding and pie filling (3.4 oz)
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup rum
For the rum glaze –
- 1/2 cup butter ( 1 stick or 1/4 pound)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup rum
- Preheat the oven to 325 F.
- Grease and flour a 10 inch tube pan or 12 cup bundt pan.
- Sprinkle about 1/4 cup or less walnuts at the bottom of the pan.
- Mix all the rest ingredients and then fold in the remaining walnuts.
- Pour the mix into the greased pan and bake in the preheated oven for an hour or till cake doneness.
- Remove the cake and allow it to cool completely on a cooling rack.
- For the glaze, melt the butter in a saucepan.
- Stir in the sugar and water and continue stirring till sugar dissolves.
- Allow to boil for 5 mins and then remove from heat.
- Stir in the rum.
- Drizzle and smooth the glaze over the top and sides of the cake.
- Allow the cake to absorb the glaze completely and then repeat till the entire glaze is used up.