Cruzan Rum Cake

Cruzan Rum Cake

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Cruzan Rum Cake

Way back when I lived and worked in St. Thomas, USVI, and before my life as a yacht chef, this recipe became a staple in the West Indian social circles along with the use of Cruzan Rum. I’ve been making this cake for forever and it’s always a big hit!

 

EQUIPMENT NEEDED:

  • 12-cup Bundt pan
  • large mixing bowl
  • serving plate
  • toothpick or cake tester
  • small saucepan
  • measuring cups and spoons

 

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Ingredients

  • CAKE:
  • 1 package cake mix, yellow WITH pudding
  • 3 large eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 cup dark rum, 80 proof
  • 1 cup pecans, or walnuts; chopped and blanched
  • GLAZE:
  • 1 stick butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum

Nutrition Info

  • 521 Calories

  • 29g Fat

  • 4g Protein

  • 50g Carbohydrate

  • 1g Dietary Fiber

  • 88mg Cholesterol

  • 353mg Sodium

Instructions

  1. CAKE:
  2. Preheat the oven to 325º F.
  3. Grease and flour a 10" tube or 12-cup Bundt pan.
  4. Sprinkle nuts over the bottom of the pan.
  5. Mix all the cake ingredients together.
  6. Pour the batter over the nuts.
  7. Bake 1 hour, Cool the cake.
  8. Invert onto your serving plate.
  9. Prick top and sides with a toothpick or cake tester.
  10. Allow cake to absorb the glaze by brushing it in slowly.
  11. GLAZE:
  12. Melt the butter in a saucepan.
  13. Stir in water and sugar.
  14. Bring to a boil for 4 to 5 minutes, stirring constantly.
  15. Remove from heat and stir in the rum.
  16. I love to serve this with vanilla bean ice cream and/or fresh Strawberries

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