Dark Rum Cake is a modern American recipe for a classic rum-flavoured ring cake with a rum glaze that is typically served at New Year parties, either as a dessert or snack as it's believed to be lucky due to its ring shape. The full recipe is presented here and I hope you enjoy this classic American version of: Dark Rum Cake.
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In many belief systems round objects, particular those in the form of toroids are meant to signify good luck as the circle is never-ending. So, if you want to offer your guests good luck for the forthcoming year, why not serve them a piece of this delicious cake?
This is why, in many countries doughnuts, pretzels, bagels and the like are prepared. So, bake this cake for your New Year party and tell your friends why it's lucky.
Ingredients:
For the Cake:
75g chopped walnuts or pecan nuts
520g box yellow cake mix (or 520g of this site's home-made yellow cake mix)
4 eggs
120ml cold water
120ml vegetable oil
120ml dark rum
For the Glaze:
100g butter
4 tbsp water
200g sugar
120ml dark rum
Method:
Grease a 25cm diameter ring mould (tube pan) and sprinkle the chopped nuts over the base.
In the meantime, place the cake mix in a bowl and stir in the eggs, water, oil and rub. Beat to a batter then pour this into the ring mould.
Transfer to an oven pre-heated to 160°C and bake for about 60 minutes, or until a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then carefully invert onto a serving plate and set aside to cool completely.
In the meantime, prepare the glaze.
Melt the butter in a pan then stir in the sugar and water. Bring to a boil and cook for 5 minutes, stirring constantly.
Take the pan off the heat and stir in the rum.
Brush this glaze evenly over the top and sides of the cake. Allow the cake to absorb the glaze then re-glaze the cake.
Repeat this process until all the glaze has been used up.
If desired, you can sprinkle nuts over the top before you add the final coat of glaze.
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