Sugar Crusted Rum Cake

This recipe makes a delicious cake, but when I made it, the cake fell apart as I attempted to remove it from the pan, so it was a mess of a cake. The recipe says to allow the cake to cool for ten minutes in the pan before inverting the pan to remove the cake, but the cake needs to cool for more time, possibly at least twenty minutes or more. But however this cake looks, it is tasty.

Mom has a number of rum cake recipes in her recipe box. This recipe looked interesting because of the use of syrup poured over the cake when the cake comes out of the oven. The sugar cools and creates a crunchy and sugary crust. When you make this cake, you can use rum or rum flavoring. And, if you do not have a package of cake mix on hand, you can use basic pantry ingredients to replicate the package mix.

Sugar Coated Rum Cake 

• 1 package yellow cake mix
• 1 Tbsp. rum flavoring
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 6 Tbsp. water
• 2 Tbsp. rum flavoring

Prepare cake as directed on the package, add one tablespoon rum flavoring to the batter. Bake in a greased and lightly floured bundt pan at 350 for 40 to 50 minutes or until cake is done. 

When the cake is almost done, prepare syrup by combining brown sugar, sugar, and 6 tablespoons of water in a saucepan. Bring to a boil. Reduce heat and simmer for one minute or until sugar dissolves. Add rum flavoring. Pour the hot syrup over the cake immediately after removing the cake from the oven. Let the cake stand for at least 20 minutes. Invert cake onto serving plate. Serve warm. Enjoy!