As amazing as the holiday season can be, there is also a bit of stress involved. I know in my home we hold on tight to the traditions we had as children, sometimes those traditions could use a bit of an update….. That’s where we come in. Spring House has perfected a way to update your Grandma’s rum cake recipe with our St. Malachi Rum. We’ve simplified it to make everything as painless as possible, while still packed with flavor and of course rum!

St. Malachi Rum Cake:

Ingredients:

FOR THE CAKE:
  • 1 box any brand yellow cake mix
  • 1 package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup olive oil
  • 1/2 cup St. Malachi Rum
  • sprinkle brown sugar
FOR THE GLAZE:
  • 1 1/2 sticks of butter
  • 1 1/2 cup sugar
  • 1 1/4 cup water
  • 3/4 cup St. Malachi Rum

 

Let’s Bake:

FOR THE CAKE:
  1. Preheat oven to 325 F
  2. Grease and flour a bundt cake pan. Sprinkle brown sugar across the bottom of your pan.
  3. Mix all cake ingredients together. Pour batter into pan over top of your brown sugar. Smooth the top so batter is even. Bake for 1 hour

 

FOR THE GLAZE:
  1. When the cake has about 10 minutes left in the oven, it’s time to make the glaze. Melt butter in a saucepan, then stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly, then pour in St. Malachi Rum. Stir until blended and reheat for 30 seconds.
  2. Remove cake from oven.
  3. Drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow drizzle to sit for five minutes.
  4. Flip the cake over onto a cake dish. With a toothpick prick the surface of the cake to make small holes throughout the top.Gently drizzle the rest of your St. Malachi Rum glaze all over the top of the cake.  Let cool and enjoy!

 

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