This rum cake with custard is a beautiful warm dessert, great for winter.


Ingredients (serves 10)

  • 525g Butter cake mix
  • 1 Packet Instant Vanilla Pudding
  • 1/2 Cup x 2 Cold water
  • 1/2 Cup x 2 Rum
  • 1/2 Cup Vegetable oil
  • 4 Eggs
  • 1/2 Cup Sugar
  • 1/4 Cup Crushed walnuts

Method

  1. Preheat oven to 180 degrees and grease and flour a bundt cake tin.
  2. Place cake mix, pudding, eggs, 1/2 cup water, 1/2 cup of rum and 1/2 cup vegetable oil in a bowl and mix well.
  3. Sprinkle crushed nuts in the tin and pour in cake mix and bake for 1 hour.
  4. Whilst cake is cooking make a glaze by melting butter in a saucepan, once melted add 1/2 cup of sugar and 1/2 cup of water and boil for 5 mins. Take off the heat and stir in the 1/2 cup rum.
  5. Once the cake is cooled prick with a fork and pour the glaze over the cake and let it absorb for approx 30 mins. Serve with warm custard.

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