Ingredient!
For the cake
1 box yellow cake mix
1 box of French vanilla instant pudding mix
4 large room temperature eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup of Bacardi dark rum
To Rum Glaze
4 ounces of butter
1/4 cup of water
1 cup pure cane sugar
1/2 cup of Bacardi dark rum
Preparation!
The oven is heated to 325 Fahrenheit.
Grease and flour thoroughly a Bundt pan and set aside.
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil and 1/2 cup of dark space. Mix by hand or an electric mixer until the batter is smooth.
Pour batter into the prepared Bundt pan.
Bake for 1 hour. Remove from oven and allow to cool for 20 minutes. Reverse on a wire rack and cool completely.
Transfer chilled cake to a serving plate. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum icing.
Make Space Glass
Melt the butter in a heavy saucepan.
Whisk in the water and sugar.
Slowly add the sugar-butter mixture to a light boil and cook for 5 minutes, stirring constantly.
Remove the sugar mixture from the heat and stir in the rumen.
Let the icing cool slightly before baking the cake.
Drizzle and smooth some of the icing over the top and sides of the cake. Let the cake absorb the glaze and then repeat until the glaze is gone.
Serve the rum cake as it is or with a scoop of vanilla ice cream or a dollop of freshly whipped thick cream.