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How to Make Simple Christmas Rum Cake - A Step-by-Step Guide

Christmas time is a time for gathering with loved ones, sharing warm memories, and enjoying delicious treats. One of the most beloved holiday desserts is the classic Christmas rum cake. This moist and flavorful cake is a staple at many holiday celebrations, and for good reason. Its rich taste, infused with rum and studded with nuts, is the perfect indulgence for the holiday season.

While the idea of making a rum cake from scratch may seem daunting, fear not! This simple Christmas rum ...

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Ingredients

  • cooking spray
  • 1 (18.25 ounce) package yellow cake mix with pudding (such as Betty Crocker®)
  • 3 eggs
  • ⅓ cup rum
  • ½ cup water
  • ½ cup vegetable oil
  • ¼ cup rum
  • ¼ cup water
  • 1 cup white sugar
  • ½ cup butter
  • 1 teaspoon confectioners' sugar for sprinkling

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 16
  • Yield: 1 cake

  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt®) with cooking spray.
  • Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes.
  • Pour the batter into the prepared pan.
  • Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
  • While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat.
  • Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
  • Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
  • Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter.
  • Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.

    • Nutrition

    332 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 51mg
    • Sodium: 267mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 0g
    • Total Sugars: 27g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 51mg
    • Iron: 1mg
    • Potassium: 41mg

    Categories

    Baking recipes
    Dessert recipes
    Christmas recipes
    Rum recipes
    Cake recipes