Island Rum Pound Cake

The Island Rum Pound Cake is the delicious treat while watching the waves of the ocean crash to shore or indulging in an intellectual conversation with the winds of time.

The Island Rum Cake slices with rum-infused whipped cream.
  • 1 package yellow cake mix (moist)
  • 1 cup chopped walnuts (optional)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 package instant vanilla pudding mix
  • Grease and flour a 10-inch tube pan. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
  • Bake the cake for 1 hour at 325 degrees.
  • For the glaze: Melt 1/2 cup butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides. For a “hard” version, let the melted butter mixture cool a little before adding alcohol.

Serve with rum-spiked whipped cream.

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