Cuthberts’ Tea Shoppe Rum Cake

  4.5 – 11 reviews  • Easy Breakfast Recipes
Level: Easy
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 8 servings

Ingredients

  1. Oil, for greasing pan
  2. Flour, for coating pan
  3. 1 package yellow cake mix (without pudding)
  4. 1 small package vanilla pudding
  5. 4 eggs
  6. 1/2 cup combination of cooking oil, dark rum, and cold water, mixed together in equal parts
  7. 1/2 teaspoon vanilla extract
  8. 1/4 teaspoon ground cinnamon
  9. 2 tablespoons butter
  10. 1/4 cup hot water
  11. 1 cup sugar
  12. 2 tablespoons dark rum, or more to taste

Instructions

  1. Preheat oven to 325 degrees F. Oil and flour a large bundt pan and set aside.
  2. Mix all remaining cake ingredients together in a mixing bowl until combined, about 2 minutes. Pour batter into prepared pan. Bake for 50 to 60 minutes. Let cake cool.
  3. Poke holes in cake and drizzle half of the glaze over the cake. Invert onto a serving plate and then drizzle the rest of the glaze over the top and sides of the cake. Serve.
  4. Melt butter in a small saucepan. Stir in hot water and sugar and bring to a boil while stirring constantly. Boil for 5 minutes while still stirring constantly. Remove from heat and stir in rum.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 430
Total Fat 9 g
Saturated Fat 4 g
Carbohydrates 80 g
Dietary Fiber 1 g
Sugar 54 g
Protein 5 g
Cholesterol 88 mg
Sodium 509 mg

Reviews

Jerry Parker
Good rum cake recipe. I would have liked it to be a little bit more wet with glaze. It seemed just a little dry. Being Italian and used to rum pastries 🙂 I would double the glaze recipe, but cut back a 1/4 to a 1/2 cup of sugar because the cake is already very sweet.
Brandon Chambers
My family & I really enjoyed consuming this cake. It went fast, too! I used the cake mix with the pudding so I didn’t add extra pudding. It was perfectly moist. I also added an extra tbsp of rum to the glaze. Try it!!
Juan Quinn
My husband and I absolutely LOVED this recipe. Tastes just like what we grew up with. The icing is a little challenging to get just right, but other than that….Delicious. We make it for all our guests, and they beg to take some home every time. So Good!!! Also, it is a half cup of each like it says….not divided among the three ingredients.
Michael Carrillo
The Recipe is very easy, and it tastes quite good. I didn’t follow it exactly as I didn’t have everything on hand, and at 3am I wouldn’t have been able to get them. I used chocolate pudding in place of vanilla, and cocnut rum in place of dark rum. Also I added Shredded coconut to the mixture, it helped to bring out the coconut flavor of the rum. Over all it was pretty good. My first shot at rum cake!
Jasmine Vega
My grandmother used to make a rum cake almost identical to this one. I am glad to have an old favorite back in my life.
James Schmidt
I accidentally made this cake using a brand with pudding already in the mix…it still turned out great. I was able to use some of the rum I brought back from Puerto Rico. It was a hit at the party I brought it to. The batter was very thick when mixing, and I was afraid it would turn out dry, but it was moist and delicious.
Nancy Castillo
I’m pretty positive it’s 1/2 cup EACH rum, oil, and water. I tried the other way and the batter was impossibly thick. It seemed wrong so I checked around and found a similar recipe on other sites clearly labelled 1/2 cup each.

Maybe somebody at foodtv could fix this?

Lisa Randall
First of all, to anonymous : don’t berate others for good questions and then hide behind your anonymity. Also, you were very snotty about pointing out your correction and, ironically, you are the person who is wrong!

A few years back, or perhaps many years back, Bacardi Rum ran this recipe to promote their dark rum brand. If you want specific sizes for the cake mix or the pudding mix, it is supposed to be a 520 gram cake mix and a 113 gram pudding mix. Anyways, regarding the mixture of oil, water and rum, it is actually 1/2 cup of each, meaning 1/2 cup of oil, 1/2 cup of water and 1/2 cup of rum to equal 1 1/2 cups total. It is not 6 tablespoons and, considering that you have never made the recipe, you should not be so condescending!

This really is quite a delicious cake. It is moist, slightly heavy, the rum taste is not too strong and the cake holds up quite well for days. People seem to really love it when it arrives at a party!

The only difference that I notice in this recipe, compared to the Bacardi recipe, is that the amount of butter for the glaze is 1/2 cup butter (Bacardi recipe) as opposed to the 2 tablespoons and 1/2 cup rum (Bacardi recipe) as opposed to the 2 tablespoons.

I don’t remember the baking times given in this recipe, but for the Bacardi cake, you bake it at 325 for 1 hour.

Enjoy! And, please try to be a bit more mindful of other people’s feelings before replying to their questions.

Wendy House
This couldn’t be easier to prepare and
for those in doubt when “combination in equal parts” is listed .. I suggest you get out the measuring spoons.
Extra rum is a good idea!
Kristen Burton
I made it, mind you I’m only 21 and have no experience in the kitchen whatsoever, it was easy and everyone loved it!! I highly recommend this recipe to whomever wants to bake something easy and still impress friends!!

 

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