Who has the best rum cake recipe?

does anybody have a good rum cake recipe? I tried one during a trip to Jamaica and have been craving it lately. ThanksWho has the best rum cake recipe?
Those Tortola rum cakes from the Caribbean ARE the best! You can find them on eBay, or elsewhere on-line:) The Jamaican rums are usually stronger (180 proof), but here's a good substitute:





CLASSIC BACARDI RUM CAKE


1 c. chopped pecans or walnuts


1 pkg. yellow cake mix


1 small package INSTANT vanilla pudding


4 eggs


1/2 c. cold water


1/2 c. oil


1/3 c. dark Bacardi rum


GLAZE:


1/2 lb. butter


1/2 c. water


1 c. sugar


1/2 c. Bacardi rum


.... Grease and flour bundt pan. Sprinkle nuts over bottom of pan. M ix cake ingredients together well; pour batter over nuts. Bake 1 hour at 325; cool. Invert on serving plate. Prick top with toothpick all over. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.....


GLAZE: Melt butter in sauce pan. Stir in water %26amp; sugar. Boil 5 min, stirring constantly. Remove from heat. Stir in rum. Who has the best rum cake recipe?
Pirate's Rum Cake





3 cups flour


2 teaspoons baking powder


1/2 teaspoon baking soda


Pinch of salt


1 1/2 cup unsalted butter, softened (3 cubes)


1 1/2 cups granulated sugar


1 teaspoon pure vanilla extract


3 eggs plus 1 yolk


1 tablespoon grated lemon zest (from 1 lemon)


1 cup heavy cream


3/4 cup dark rum


Confectioner's (powdered sugar) for dusting cake


Additional rum for sprinkling on cake





Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the zest and then add the rum. Gradually add the dry ingredients, alternating with the cream and ending with the dry ingredients. Blend mixture until just combined. Pour batter into a well-greased and floured 10 cup, tube pan and bake for almost one hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool, turn out and dust with powdered sugar or sprinkle cake with additional rum.











Here's one with tequilla but you might be able to substitute rum for it. Never tried it with rum.








ALMENDRADO HOLIDAY CAKE





350 Degrees 55 minutes





1 Package Yellow Cake Mix


1 Package Vanilla Instant Pudding


4 Eggs


戮 Cup Oil


陆 Cup RESERVA DEL SENOR ALMENDRADO TEQUILA


录 Cup Milk


1 Teaspoon Nutmeg


录 Teaspoon Almond Extract





Beat at Medium Speed for 5 Minutes. Bake in Bundt Cake Pan, Sprinkle with Powdered Sugar when done鈥?ENJOY!!



I have tried many rum cake recipes and this is the best I have ever found................





OLD FASHIONED RUM CAKE


INGREDIENTS..........


1 cup chopped walnuts


1 (18.25 ounce) package yellow cake mix


1 (3.4 ounce) package instant vanilla pudding mix


4 eggs


1/2 cup water


1/2 cup vegetable oil


1/2 cup dark rum


1/2 cup butter


1/4 cup water


1 cup white sugar


1/2 cup dark rum


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.


In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


To make 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, stirring constantly. Remove from heat and stir in 1/2 cup rum.





Good Eating.............. :)



i found this recipe at www.allrecipes.com the name is kinda funny its called Aunt T's D.W.I. Rum Cake, heres the recipe





INGREDIENTS (Nutrition)


2 cups all-purpose flour


1 teaspoon baking soda


1 pinch salt


1 teaspoon ground allspice


1 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1 1/2 cups white sugar


1/2 cup vegetable oil


3 eggs


1/2 cup milk


1/4 cup dark rum


3/4 cup chopped black walnuts





1 cup butter


1/4 cup water


1 cup white sugar


10 fluid ounces dark rum





DIRECTIONS


Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking soda, salt, allspice, cinnamon and nutmeg. Set aside.


In a medium bowl, whisk together 1 1/2 cups sugar, oil, eggs, milk and 1/4 cup rum until blended. Make a well in the center of the dry ingredients. Pour in the rum mixture, stirring until combined. Stir in the walnuts.


Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan. Pierce cake from 15 to 20 times with a wooden skewer to prepare the cake for the rum glaze.


Rum Glaze: In a saucepan, melt 1 cup of butter in water, then bring to a slow boil. Stir in 1 cup sugar and continue to boil for 5 minutes, stirring constantly. Let mixture cool for 5 minutes, then mix in 10 ounces rum. Let cool 15 minutes, then apply the rum glaze to the cake.


To apply Rum Glaze: Gradually drizzle a small amount of the rum glaze over the top of the skewered cake while it is still in the pan. When the top of the cake cannot absorb any more glaze, turn it out of the pan and onto a plate to repeat the procedure on the bottom of the cake. Let the cake sit until the glaze has soaked in, then repeat the procedure from the beginning, putting the cake back into the pan to glaze the top. It may take 24 hours for the cake to completely absorb all of the rum glaze
PUERTO RICAN RUM CAKE





1/2 c. chopped pecans


1 pkg. yellow cake mix


1 pkg. instant vanilla pudding


4 eggs


1/2 c. cold water


1/2 c. vegetable oil


1/2 c. Gold Puerto Rican rum





GLAZE:





1/4 lb. of butter


1/4 c. water


1 c. granulated sugar


1/2 c. rum





Preheat oven to 325 degrees. Grease a 10 inch tube pan, cover the bottom with chopped pecans. Mix cake ingredients together. Pour into tube pan. Bake 1 hour. Set to cool. Invert on serving plate. Prick the top with a fork. Drizzle glaze and brush on top.


Glaze: Melt butter and water and sugar. Boil 5 minutes. Stir occasionally. Stir in rum and drip on cake.