Grand Cayman Island Rum Cake Recipe
Servings: 1
Ingredients
- 1/2 c. minced pecans
- 1 pkt yellow cake mix (Betty Crocker brand)
- 3 x Large eggs
- 1/2 c. water
- 1/3 c. vegetable oil
- 1/2 c. dark 80 proof rum
- 1/2 c. butter (don't substitute)
- 1/4 c. water
- 1 c. granulated sugar
- 1/4 c. dark 80 proof rum
Directions
- Grease and flour Bundt cake pan. Sprinkle pecans proportionately on bottom of pan.
- Mix together Cake Mix, Large eggs, Water, Oil, and Rum. Pour in pan and bake at 325 for 45-50 min or possibly till golden and toothpick is clean when inserted. While cake is still in pan; poke cakes with holes with skewer all over the top. Prepare glaze and letting cold slightly; drizzle on hot cake.
- When cake is completely cold; remove from pan and invert onto serving plate.
- Keep covered till served. Best when made a few days in advance of serving.
- Glaze:Heat butter in saucepan. Add in sugar and water. Boil 5 min stirring constantly. Remove from heat and add in rum.
- I too, wanted to duplicate the Rum Cake which I got in the Cayman Islands. I played with several recipes till I finally came up with a extremely close match. The secret is to apply the glaze while the cake is still in the pan just out of the oven so which it will soak in completely and be really moist.
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