It is a tradition in my mother's family to make a version of this every Christmas. And yes, the instant pudding mix makes all the difference. We spent some time in the Dominican Republic and love Brugal Anejo, and I find it perfect for this cake and the sauce. I've even done versions with finely chopped fresh pineapple both in the cake and the sauce.
Thanks for the shout out! I recently moved (total nightmare!). Still unpacking, so I'm playing catch-up with YT vids. Hope you got my package. Who doesn't love a rum cake? Now, what box is my Nordic Ware in ...................
Looks wonderful; but it's also VERY complicated. But I'll definitely use the rum sauce on other items, like birthday cake mffins, or pound cake or an almond cake or, or, or etc ad infinitum. Thank you.
Glorious! Where did you find the time to film this, whilst preparing for your latest production of “Twelfth Night” with @AxisTheatre? I raise a glass in anticipation of your production and in memory of Dame Maggie Smith, who courageously portrayed Twelfth Night’s character, Viola. ❤ 🥃 🙏🏽
i make the classic golden rum cake recipe every year ; the glaze should be stirred constantly with only the water butter and sugar for 5 mins on medium so that it's bubbling the entire 5 mins don't stop stirring and use a bigger saucepan because it does rise way up like that a lot until the end and it gets real thick, then turn heat off and then add the rum (i add an extra little splash in the glaze) and pour directly on cake while still in pan; doing it the other way is so tedious and it all just runs off, and it does not have to sit overnight, but best that it sits at least an hour then flip it over on a big plate when ready to serve ; a scoop of vanilla ice cream and the crowd goes wild every time!
You are very pleasant to watch. Enjoyed it. Thank you.
I come for the cooking/baking and your dogs. The rum cake looks fabulous!
It is a tradition in my mother's family to make a version of this every Christmas. And yes, the instant pudding mix makes all the difference. We spent some time in the Dominican Republic and love Brugal Anejo, and I find it perfect for this cake and the sauce. I've even done versions with finely chopped fresh pineapple both in the cake and the sauce.
I make mini cakes every Xmas for my office
It looks delicious!!!! Can’t wait to try this!! 😍❤️
I loved the combination of ingredients used to make this cake. I will be making this cake. thank you very much.
Wonderful recipe, I gave it a try, love it, thank you. God bless.
Thanks for the shout out! I recently moved (total nightmare!). Still unpacking, so I'm playing catch-up with YT vids. Hope you got my package. Who doesn't love a rum cake? Now, what box is my Nordic Ware in ...................
Enjoyed your video
Actually, Bacardi recipe uses pudding mix too. I have been making it for 40 years. I’ll try yours this time.
Coal City Illinois has a type of horehound candy called G Shaft Candy. Hard, but not lubricated!
See if you can find some on the internet!!😊😊😊
Looks wonderful; but it's also VERY complicated. But I'll definitely use the rum sauce on other items, like birthday cake mffins, or pound cake or an almond cake or, or, or etc ad infinitum. Thank you.
Hint for the spray
I heard this from a cooking show.
Don't spray till you are ready to put the cake batter in the pan.
In that case why not just wait till you're ready to put the cake in to spray the pan.,??
Glorious! Where did you find the time to film this, whilst preparing for your latest production of “Twelfth Night” with @AxisTheatre? I raise a glass in anticipation of your production and in memory of Dame Maggie Smith, who courageously portrayed Twelfth Night’s character, Viola. ❤ 🥃 🙏🏽
i make the classic golden rum cake recipe every year ; the glaze should be stirred constantly with only the water butter and sugar for 5 mins on medium so that it's bubbling the entire 5 mins don't stop stirring and use a bigger saucepan because it does rise way up like that a lot until the end and it gets real thick, then turn heat off and then add the rum (i add an extra little splash in the glaze) and pour directly on cake while still in pan; doing it the other way is so tedious and it all just runs off, and it does not have to sit overnight, but best that it sits at least an hour then flip it over on a big plate when ready to serve ; a scoop of vanilla ice cream and the crowd goes wild every time!
SOUNDS OUTRZGEOUSLY WONDERFUL! THANK YOU.