Name: Rum Cake with French Vanilla Custard recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 525 g buttercake cake mix; 100 g instant vanilla pudding mix; 4 egg; 1/2 cup cold water; 1/2 cup vegetable oil; 1/2 cup rum; 1/4 cup walnuts crushed; 125 g butter; 1/2 cup sugar

by nickyedmonds Last updated on 07/10/2019

A winter warmer rum cake served with a rich French vanilla custard. - nickyedmonds

Ingredients

525 g buttercake cake mix
100 g instant vanilla pudding mix
4 egg
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
1/4 cup walnuts crushed

Glaze

1/2 cup cold water
125 g butter
1/2 cup sugar

Method

Step 1

Preheat oven to 180C and grease and flour a bundt cake tin.
Step 2

Place cake mix, instant pudding, eggs, cold water, vegetable oil and rum in a mixing bowl and stir until combined.
Step 3

Line the cake tin with walnuts and place mix on top. Bake in the oven for 1 hour.
Step 4

While cake is cooking make a glaze: melt butter in a saucepan and stir in remaining water and sugar and boil for 5 minutes. Remove from heat and stir in the remaining rum.
Step 5

Remove cake from the oven, let cool. Once cool, prick cake with a fork and pour glaze over the cake and let soak in for approximately 30 minutes before serving.