Experience the rich flavors of Newfoundland with this delectable Rum Cake recipe, sourced from my treasured collection of Newfoundland local cookbooks gathered over the years. Rum cake is a beloved treat in Newfoundland, known for its moist texture and the deep, warm notes of rum that infuse every bite.
This recipe brings together the perfect blend of ingredients to create a cake that is both indulgent and full of character. With a base of rich, buttery cake, the addition of rum adds a layer of complexity and warmth that makes this dessert truly special. It’s a wonderful choice for festive occasions, family gatherings, or simply as a luxurious treat for yourself.
The process of making this Rum Cake is straightforward and rewarding, offering a taste of Newfoundland’s baking traditions. The cake’s moist crumb and the aromatic allure of rum make it an irresistible dessert that’s sure to impress. Topped with a rum glaze, it captures the essence of the island’s culinary heritage.
By baking this Rum Cake, you’re not just creating a delicious dessert; you’re also embracing the rich history and flavors of Newfoundland. Each slice is a celebration of the island’s unique culinary traditions and the beloved recipes passed down through generations.
Rum Cake Recipe:
1 cup pecan or walnuts, chopped
18 1/2 oz (1 pack) yellow cake mix
1 pack Jell-O Vanilla Instant* – Pudding and Pie Filling – (3 1/4 oz)
4 Eggs
1/2 cup Cold water
80 proof Dark Rum (1/2 cup)
1/2 cup cooking oil
Glaze
1/4 lb Butter
1/4 c Water
1/2 c Dark rum (80 proof)
1 cup sugar
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Preheat oven to 325F. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2.
