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.


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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