Buttered Rum Date Cake
Featuring rum-soaked dates, golden butter cake spiked with rum, and a butter-rum glaze, it is one of the best cakes I've ever had.
Servings 10 -12 servings
Ingredients
Buttered Rum Date cake:
- 8 oz. chopped dates
- 1 tbsp. spiced rum
- 1 box yellow butter cake mix
- 1 - 3.4 oz. box instant butterscotch pudding mix
- 1/2 c. vegetable oil
- 1/2 c. spiced rum
- 1/2 c. milk
- 4 eggs
Rum glaze:
- 4 tbsp. butter melted
- 1/3 c. spiced rum
- 1 tsp. vanilla
- 2 c. powdered sugar
Instructions
Buttered Rum Date cake:
- In a small bowl, combine dates and 1 tbsp. rum.
- Toss to coat, and allow to sit for 10 minutes.
- In a large bowl, whisk together cake mix, pudding mix, vegetable oil, rum, milk, and eggs.
- Stir in dates.
- Pour into a greased 10-cup bundt pan.
- Bake at 325 for 40-50 minutes, or until edges are brown, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool for 15 minutes before inverting onto a serving platter to cool completely.
- Prepare glaze.
Rum glaze:
- In a small bowl, whisk together melted butter, rum, vanilla, and powdered sugar.
- Drizzle over cooled cake.
- Cut and serve.