Holiday Rum Cake Recipe

Holiday parties are in full swing, so we thought you might like one of our favorite recipes from Port d’Hiver Bed and Breakfast to sweeten up your loved ones this holiday season!

Cocoa Beach Bed and Breakfast

Rum Cakes                                                                 

1 cup finely chopped pecans                             1 box yellow cake mix

1 box French Vanilla instant pudding                 4 eggs

½ cups water                                                     ½ cup vegetable oil

½ cup spiced rum

Glaze:

¼ cup water                                                      ½ cup butter

1 cup sugar                                                       ½ cup spiced rum

Spread chopped pecans over bottom of a greased Bundt pan, or we like to use a pretty shaped muffin tin and make individual little rum cakes. In a bowl combine cake mix, pudding mix, eggs, ½ cup rum, oil and ½ cup water. Beat on high speed for 2 minutes. Pour batter into pan, fill cups ½ full. Bake at 350 for 1 hour.

Let cool 30 minutes. Mix and heat glaze ingredients in a microwave safe bowl. Pour over cakes covering sides until all liquid is absorbed. Red sprinkles add a little extra holiday sparkle.

© Port d’Hiver Bed and Breakfast by Michael Rydson
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