Regine’s Rum Cake

Name: Regine’s Rum Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Latin American, Caribbean, American
Ingredients: 2 cups all purpose flour (not cake flour); 4 large eggs; 3 teaspoons baking powder; 1 1/2 cups sugar; 1 package (about 3 3/4 oz) Jello vanilla or French Vanilla pudding mix (facultative); 1/2 cup vegetable oil; 1/2 cup milk regular or 2%; 1/2 cup water; 1/2 cup rum (My favorite is Haitian Barbancourt but is is also good with Appleton or Diplomatico); 3 teaspoons vanilla extract; 1/2 cup unsalted butter (equivalent to 1 stick, or 4 oz, or 8 tbsp). Use only real butter.; 1/4 cup water (equivalent to 4 tbsp); 1/2 cup rum; 1 cup sugar

4 steps

Prep:10minCook:1h

Updated at: Thu, 17 Aug 2023 13:15:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories495.9 kcal (25%)

Total Fat19.1 g (27%)

Carbs66.4 g (26%)

Sugars49 g (54%)

Protein4.7 g (9%)

Sodium279.2 mg (14%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Cake

2 cupsall purpose flour

not cake flour

4eggs

large

3 teaspoonsbaking powder

1 ½ cupssugar

1 packagevanilla pudding mix

or French Vanilla, facultative

½ cupvegetable oil

½ cupmilk

regular or 2%

½ cupwater

½ cuprum

My favorite is Haitian Barba court but is is also good with Appleton or Diplomatico

3 teaspoonsvanilla extract

Rum Glaze

½ cupunsalted butter

equivalent to, or sp, Use only real butter

¼ cupwater

½ cuprum

1 cupsugar

Instructions

Step 1

Preheat oven to 325°. Spray (I used a Baking Spray) one 12 cup bundt pan, or two 6 cup bundt pans, or about 10 mini bundt pans.

Step 2

In bowl (stand alone mixer), place all ingredients for cake and start mixing by hand; then continue beating with a stand alone cake mixer until all ingredients are well mixed (maybe 1 to 2 minutes). You may, however, choose to first beat the eggs separately before you dump all ingredients into bowl.

Step 3

Pour batter into 12 cup bundt pan and bake for 55 to 60 minutes or until a toothpick/skewer inserted around the middle comes out clean. If using two 6 cup Bundt pans, it will take about 45 minutes. If using 12 mini Bundt pans, it will take about 30 minutes or less. Cool for 15 minutes, invert cake onto a rack, and place pan(s) back on top of the cake(s) by making sure the indented sides of the pan coincide with the cake's. Turn pan over so cake fits in nicely and then slowly pour the syrup all over the cake’s surface - on top of and around the cake. Leave cake in pan for about 1 hour or until all syrup is absorbed into cake and the top has dried up a bit. Unmold and serve (even better one day after) or wrap as an edible gift. See pictures. Note: If using 2 6 cup Bundt pans, or 12 mini Bundt pans, you will of course need to split the syrup accordingly.

Step 4

For the Glaze: Melt butter, sugar, and water in saucepan. Make sure sugar is totally dissolved (see SybilC’s review). Remove from heat and add rum. I like to use microwave instead but be careful because the mixture can easily boil and flow all over the microwave..

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