Cinco de Mayo is just around the corner and it’s actually not going to be a day of celebration for us. Even though we are not, I wanted to share a past due recipe on the blog that would fit the occasion perfectly for you – the best rum cake, evarr.
Now I do want to share why we aren’t really celebrating Cinco de Mayo this year. The thing is, May 5th was the birthday of my husband’s late grandmother. Her name was Angelica and for the few years I knew her, she really was a sweet angel.
She was super independent and even though she was getting too old to live on her own, she did and cooked every day and even drove. She passed away last May (less than a couple weeks after we celebrated her 85th birthday) and so this is the first year her birthday is coming up and we aren’t going to celebrate it. I miss her.
Best Rum Cake Recipe
So, I made this rum cake recipe back in December for our Noche Buena dinner (Christmas Eve). I even posted pictures of it on Instagram (below), but I didn’t ever get around to writing down the recipe here until now. (Also keep reading for more photos!)
Preheat oven to 325 degrees F. Grease and flour bundt pan. Sprinkle chopped nuts over the bottom of the pan.
Combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend. Pour batter over chopped nuts in the bundt pan.
Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool for 10 minutes in the pan. Pour glaze onto the cake and wait for it to be absorbed. Then turn the cake out onto plate and brush glaze over top and sides. Allow cake to absorb glaze and repeat until you use all of the glaze.
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, making sure to stir constantly. Remove from heat and stir in 1/2 cup rum.