Grandma-in-Law’s Moist Rum Cake
This is the most moist and delicious cake, let alone rum cake you will ever have! Personally, I have never been a big fan of rum cake in the past as most of them are heavy, dry, and overpowering. They also tend to be something that seems like work with all the sauces, steps, and ingredients. This is not the rum cakes with pounds of flour and sometimes even pounds of raisins that I have been subjected to in the past. This is so light it almost floats away (maybe that’s why it seems to disappear so fast at our house) and is so moist it doesn’t need any kind of sauce or glaze. Sometimes for look, I dust a little powdered sugar over the top, but most of the time, we serve and eat as it is. I think the key to this cake is the mixing – the more you beat it or mix it, the fluffier and lighter it gets.
I enjoy making this cake when I seem to have a lot of other things to do because I can toss in an ingredient and let the mixer keep going while I go and do something else for a few minutes. If you don’t have a stand mixer, mix this for as long as you can, and it will turn out just fine, but if you have a stand mixer, this is a great cake to make in a busy kitchen! I also think the extra eggs and the pudding mix help to keep this cake super moist. I hope you find this cake to be as easy to make and as enjoyable to eat as I do! The nice rum taste sure is a bonus too!
1 box (18.25 ounce) yellow cake mix
1 box (3.4 ounce) instant vanilla pudding mix
4 eggs (add in one at a time and mix well)
1/2 cup water
1/2 cup vegetable oil
1/2 cup aged rum (I use a medium dark rum)
In your stand mixer, gently blend together the yellow cake mix and the pudding mix until well blended. Add in the eggs one at a time and beat well after each one. Mix in the water. Then mix in the oil. Lastly, mix in the rum.
Preheat oven to 325°. Generously grease and sugar a 10 inch Bundt pan. Pour batter into the Bundt pan.
Bake for approximately one hour (60 minutes) or until a wooden skewer or toothpick inserted into the center comes out clean – clean but not dry, it should be a little moist. Let the cake cool for 20 minutes until warm and then tap out the Bundt cake onto a rack to cool completely. You can then slice and serve (GREAT with a scoop of vanilla bean ice cream) or dust with powdered sugar before slicing and serving. Enjoy!!