Over the holidays, I baked a whole lot of  goodies, but one cake got a whole lot more attention than the others. I believe that had something to do with the fact that 1. said cake had rum in it, and 2. I just may have a whole lot of alcoholic friends. Either ways, a lot of folks have been asking for that recipe, and today I can gladly indulge yall in it seeing as I baked one for a friend. I have started noticing excess skin in places where it doesn’t belong, so I think I am going to have to go back to the gym, sigh. Anyways, here’s the rum cake for you:

From l to r: vanilla pudding, baking soda, sugar, butter, flour, lemon flavoring, baking powder, eggs, and chopped walnuts. Oh and of course, Captain Morgan himself

I bet the alcoholics are rejoicing just looking at this here, so I got another even clearer shot

Notice how the rum takes center stage

And if you’ve noticed an improvement in the quality of my pictures, and you were wondering. No, blackberry did not improve their cameras, my friend left her dslr at my place, and I have been taking advantage of it. I just might add that seeing as I have a birthday coming up in like 50 days, I would gladly accept one as a birthday gift!. I know, I have no shame. What a pity? lol. Back to baking though, as always begin by creaming softened butter and sugar together.

Butter and sugar getting acquainted

You want to cream until your mixture is light and fluffy, and then add your eggs. As always, add the eggs individually, and make sure that each one is completely folded in, before adding the next. This recipe called for the use of lemon rind, but I didn’t have any at home, so I improvised: pure lemon flavoring.

Enter the captain ...

Yup! The rum made it’s grand entrance next. Something about cooking with alcohol makes me smile …

Looking good

After adding the wet ingredients, it was time for the dry ingredients. The flour is sieved together together with the vanilla pudding mix, baking powder, baking soda and salt.

I see beauty everywhere, even in sieved flour

Add the flour in little portions, and let each one mix completely before making subsequent additions. When all the flour is added in, turn the mixer on like medium setting and allow to mix for a while. In the meantime, prep your baking pan, and oh yeah, your nuts.

Chopping up those 'nuts

The nuts were already chopped, but some people don’t like huge chunks of anything in their food, so I chopped them up some more.

Prepping for the 'nuts

Every time I bake with nuts, I like them caramelized which is pretty easy to do. Just put some butter and brown sugar in your pan, and place in a warm/hot oven for a few minutes until the butter is completely melted. Shouldn’t take more than 5 minutes.

Caramelized 'nuts

It is important to make sure that the nuts are evenly spread out though. If you look keenly at my pan, you will notice that the nuts were not spread out evenly, and this affected my cake …………visually. Once your pan is prepped and ready to go, pour the barter into it. If you use a Bundt pan, you will need to even out the mixture with a spatula. Its amazing how much I disliked Bundt pans as a kid, yet now they are my fave cake pan, sigh

According to me, this was an even spread

Place your cake in your pre-heated oven, and bake for about 50 minutes or until a skewer comes out clean from the middle. While your cake is in the oven, go ahead and get things ready for the glaze

Water, sugar, butter and rum

Ideally, you should start making your glaze about 10 minutes before you take your cake out of the oven. Place all your ingredients in a saucepan, and bring to a boil while stirring continuously.

Bubbly goodness

Once your cake is ready, take out of the oven, and if you’re anything like me, take a few minutes to admire your work


When you’re all done, go ahead and place your cake on a cake stand, and stab the life out of it. Okay, maybe not that violently, but poke a lot of holes in the cake. I started off using a fork, but ended up using a skewer. The skewer just seemed to work better for me. But definitely make sure you poke a lot of holes in the cake, as that is how the glaze is going to penetrate the cake. No pun intended

Stabbing the poor cake

Unfortunately, I have only two hands so I could not get pictures of me pouring the glaze on the cake while I held the saucepan, but that’s what happened. I poured the glaze over the cake and admired the way it just trickled down slowly along the sides of the cake

Blissssssss ... see the trails left by the glaze

Like I said before, make sure your nuts are evenly spread out at the base, if not you’re going to have patches with fewer nuts like mine. But now, you’re all done and ready to pig out!!!  I will confess though, I didn’t eat this, because I made it for a friend, but I am sure it tastes like heaven. So yup, definitely try this out, send me pictures, comments, and feedback



  • 3 sticks/ 1.5 cups of Butter
  • 1-1/2 cups of Sugar
  • 4 large Eggs
  • 1/2tsp pure Lemon flavoring
  • 1/2 cup dark Rum
  • 3 cups Flour
  • 1 pack of Vanilla pudding mix
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Dash of Salt
  • 3/4 cup of chopped walnuts


  1. Preheat oven to  350F
  2. Place butter, and sugar in mixer. Mix until light and fluffy
  3. Add eggs, one at a time and keep mixing. Follow by pouring in rum, and lemon flavoring.
  4. Sieve flour, pudding mix, baking powder, baking soda and salt together. Add to the barter in little quantities, until everything is all nice and smooth.
  5. Place some brown sugar, and butter in a Bundt ban and allow to melt, preferably in the oven. Pour the chopped walnuts into the sugar n butter mix, and spread evenly across the bottom of the pan.
  6. Pour the barter in the pan, and place in the oven. Should take about 50 minutes to bake
  7. Remove from oven, and place on cake stand. Proceed to poke multiple holes in the cake with a fork or skewer.
  8. Pour generous amounts of glaze on the cake until you run out.


  • 1/2 stick of Butter
  • 1/4 cup water
  • 1 cup of Sugar
  • 3/4 cup of Rum
  1. Pour the butter, sugar and water into a saucepan and bring to a boil on medium high heat.
  2. Stir continuously, and add the rum when the pot is already boiling. You don’t want all your alcohol to evaporate so it is essential to add that last. The glaze is supposed to be light, yet with a texture of a syrup almost
  3. Pour generous amounts of glaze all over the cake until you are all out.
  4. Admire your work.
  5. Grab a knife
  6. Serve yourself a generous slice
  7. Eat like there was no tomorrow and you do not have a care in the world!!!

Thanks by. Comments are appreciated. Have a beautiful week yall!


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