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Royal Raspberry Rum Cake recipe

A scrumptious ‘cake-mix-easy’, fix-it-upand call it homemade Bundt cake with ribbons of raspberry jamand chocolate baked throughout the cake and glazed with a butteredrum icing.

Recipe: Royal Raspberry RumCake

1 cup pecans
1 (18.25-ounce) package yellow cake mix
1 (4-ounce) package instant vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12-ounce) package semi-sweet chocolate morsels, melted
1 cup raspberry jam, warmed to room temperatureButtered Rum Icing:1/4 cup plus 2 tablespoons butter
3/4 cup granulated sugar
3 tablespoon water3 tablespoons rum

  • Preheat oven to 325°F (160°C).Sprinkle one cup pecans over bottom of a greased and floured10-inch tube or 12-cup Bundt pan. Set aside.
  • In large mixing bowl, combine cake mixwith instant pudding, eggs, cold water, oil and 1/2 cup darkrum, mixing well.
  • Pour 1/3 cake batter over pecans. Drizzlemelted chocolate evenly over batter in pan.
  • Pour another 1/3 of cake batter over meltedchocolate.
  • Spoon raspberry jam evenly over batter.
  • Pour remaining batter on top of jam.
  • Bake for 1 hour or until tested done whenwooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.
  • While cake is still warm, prick top ofcake with the tines of a long fork and drizzle and smooth glazeover top and sides of cake.
  • Make glaze by melting butter in saucepan.Stir in water and sugar. Boil 3 minutes, stirring constantly.Remove from heat. Stir in rum.

    Makes 12 to 15 servings.

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