Holiday Rum Cake - Kraft Recipes Top
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Holiday Rum Cake

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Make It

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  • Preheat over to 325 degrees F. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.
  • Bake 1 hour. Cool approximately 30 minutes and invert onto serving plate. Make glaze while cake is cooling.
  • Glaze:
  • Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly. While warm, spoon over cake. Prick all over the top of cake with a toothpick. Drizzle and smooth glaze evenly over top and sides, allowing glaze to soak into cake. Keep spooning the glaze over cake until all the glaze has been absorbed.

Special Equipment Needed


Ratings & Reviews

Rated 5 out of 5 by from This was just wonderful! This was just wonderful! I didn't have snow peas on hand, but I had a Cubanelle (Italian) green pepper. So I used an orange pepper and the Italian pepper. I used 2 cloves of garlic and a half of a large white onion. A little salt and fresh-ground pepper after the food is plated makes it taste fantastic!
Date published: 2011-04-13
Rated 4 out of 5 by from This was sooo yummy. This was sooo yummy. I substituted broccoli for snow peas as that is what I had on hand. I also added a bit of nutmeg to the sauce, makes a huge difference. Turned out great, my hubby loved it!
Date published: 2011-05-26
Rated 5 out of 5 by from LOVED! LOVED!!! LOVED!!! LOVED!!! Substituted broccoli as I didn't have snow peas and it was still delicious. Just finished and still craving more. Can't wait to make this again!!
Date published: 2011-01-31
Rated 5 out of 5 by from This is a great recipe it also freezes well This is a great recipe it also freezes well
Date published: 2011-01-08
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