Rory’s Rum Cake

Rory’s Rum Cake takes approximately 10 minutes from beginning to end. This recipe makes 10 servings with 606 calories, 5g of protein, and 31g of fat each. For $1.19 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 514 people found this recipe to be yummy and satisfying. This recipe from The Kitchen Magpie requires butter, water, vanilla pudding mix, and sugar. With a spoonacular score of 36%, this dish is rather bad. Rory’s Rum Cake, Caribbean Sweet Potato Rum Cake With Butter Rum Frosting, and Rum Cake with Rum Raisin Ice Cream and Island Fruit are very similar to this recipe.

Servings: 10

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease and flour your bundt pan.Sprinkle the pecans into the bottom of the pan. I love this picture; my daughter was my little helper and kept dropping them through the hole, and fishing them out again. Keep going until the whole cup is sprinkled in the bottom.Dump the cake mix into a mixing bowl, if you have an electric beater, use the bowls from it, you should mix the ingredients just like the instructions on the box, with beaters.Add in your vanilla pudding.Once you get the water, eggs and oil in there, mix it up for a few minutes until the batter is smooth.Pour the batter over the nuts.Bake for 50-60 minutes.Melt the butter for the glaze.Once the butter is melted, pour in the water…..and the sugar….Boil them for 5 minutes, stirring constantly. Once that’s done, pour the rum in, and watch it bubble to beat heck.Start the glaze as soon as the cake is in the oven so it has time to cool down before using it.When the cake is done, cool it for a minimum of 10 minutes, then invert it onto a plate.Poke holes in it all over.Slowly spoon the now-cooled glaze over the top of the cake, letting it soak in, scooping it up and re-soaking the cake if needed. The point is it let it get all soft and moist inside too.Now this cake has to sit before serving, and I would say at least a day.

 

Step by step:

1. Grease and flour your bundt pan.Sprinkle the pecans into the bottom of the pan. I love this picture; my daughter was my little helper and kept dropping them through the hole, and fishing them out again. Keep going until the whole cup is sprinkled in the bottom.Dump the cake mix into a mixing bowl, if you have an electric beater, use the bowls from it, you should mix the ingredients just like the instructions on the box, with beaters.

2. Add in your vanilla pudding.Once you get the water, eggs and oil in there, mix it up for a few minutes until the batter is smooth.

3. Pour the batter over the nuts.

4. Bake for 50-60 minutes.Melt the butter for the glaze.Once the butter is melted, pour in the water…..and the sugar….Boil them for 5 minutes, stirring constantly. Once that’s done, pour the rum in, and watch it bubble to beat heck.Start the glaze as soon as the cake is in the oven so it has time to cool down before using it.When the cake is done, cool it for a minimum of 10 minutes, then invert it onto a plate.Poke holes in it all over.Slowly spoon the now-cooled glaze over the top of the cake, letting it soak in, scooping it up and re-soaking the cake if needed. The point is it let it get all soft and moist inside too.Now this cake has to sit before serving, and I would say at least a day.

Nutrition Information:

covered percent of daily need