RUM CAKE CARIBBEAN RECIPES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.

Steps:

• Preheat oven to 350° and grease and flour a bundt pan. Add chopped walnuts to bottom of pan.  In a large bowl, whisk together cake mix and pudding mix. Add eggs, melted butter, water, and rum and mix until combined.  Pour batter into bundt pan and bake until a toothpick inserted in the middle comes out clean, 1 hour. Let cool 10 minutes then invert onto a cooling rack.  While cake is still warm, make glaze: In a medium saucepan over medium heat, melt butter, sugar, rum, and water. Let boil for 5 minutes.  Poke cake all over with a toothpick then brush cake with glaze. Let glaze soak in and repeat until you’ve used all glaze.