Ms. Bessie's Authentic New Orleans Rum Cake
A rich, impossibly moist cake infused with rum and bathed in a buttery rum glaze, based on a traditional recipe from a Cajun lady in New Orleans. This cake gets better with age!
Servings 16
Calories 380kcal
Ingredients
Cake
- 1 cup chopped pecans
- 1 box yellow cake mix (15.25 ounces)
- 1 box vanilla instant pudding mix (3.4 ounces)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup rum
Glaze
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup rum
Instructions
- Preheat the oven to 325°F.
- Sprinkle the pecans into a bundt pan.
- Place the remaining cake ingredients in the bowl of a stand mixer or a large mixing bowl. Mix on low speed to combine. Then beat for 4 minutes at medium speed.
- Pour the batter into the bundt pan and bake for 1 hour, until the cake begins to pull away from the pan. Do not underbake.
- Remove from the oven and let cool in the pan for 20 minutes. Remove the cake from the pan and place on a wire rack.
- While the cake is still warm, make the glaze: Combine the butter, sugar, and water in a saucepan over medium heat. Stir until the mixture comes to a boil. Boil for 5 minutes, stirring constantly. Add the rum and return to a boil.
- Spoon the warm glaze over the warm cake.
Nutrition
Calories: 380kcal | Carbohydrates: 42g | Protein: 3g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 298mg | Potassium: 59mg | Fiber: 1g | Sugar: 29g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
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