1 cup of butter (2 sticks)
2 cups sugar
3 cups sifted Cake Flour
3 teaspoon baking powder
1/2 teaspoon salt
1 cup eggnog (I like the Berkeley Farms Eggnog)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup Myers’s dark rum
1 package of Jell-O chocolate pudding
3 heaping tablespoons of Hershey’s Cocoa
Cream butter, gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with eggnog and flavoring, beating after each addition until smooth. Add package of chocolate pudding, rum and cocoa and mix well together. Pour batter into a greased 12-cup bundt pan. Bake at 350º for 55 minutes. Cool in pan for 10 minutes then remove and place on wax paper and let cool before putting on the glaze.
2 sticks of butter
1/2 granulated sugar
1 cup powdered sugar
1 cup brown sugar
1/3 cup Karo syrup
1 cup of rum (currently using Myers’s Dark Rum and getting rave reviews!!!)
1 tsp vanilla extract
Melt butter in saucepan until lightly boiled (do not overheat). Add powdered sugar slowly with a wire wisk then add granulated sugar. Once dissolved under low heat, add brown sugar. After the brown sugar has dissolved, add Karo syrup. Keep stirring with wire wisk. Bring to a light boil. Add rum and bring to a boil while stirring with a wisk. Remove from heat and wisk in the vanilla extract. Add more powdered sugar or use less rum for a thicker glaze.
Poke holes in the cool cake wit fork. Drizzle and brush the glaze over the cake. Continue to brush the cake with glaze that has ran down the side. Let dry and serve.
For Chocolate Rum Cake, omit the egg nog and use 1 cup of milk with the flour mixture. For Plain Rum Cake, omit the egg nog and Hershey’s Cocoa. Use Jell-O French Vanilla pudding and 1 cup of milk with the flour mixture.