Last year I stumbled across a recipe on Pinterest for Rum Cake that I couldn’t wait to try. I made it for a dinner with friends and it was good but our group tends to enjoy bourbon much more than rum. Fast forward a few weeks and we had another dinner planned so I pulled the recipe back up and tried it with bourbon which was an even bigger hit! A year later I have taken the original recipe and adjusted it for our taste (and lifestyle choices of trying to eat mostly gluten, dairy and refined sugar free). This cake is a hit every. single. time. My grandparents love it and friend love it but the best part is it’s super easy to make! The cake is incredibly moist and the bourbon glaze gives the perfect sweet compliment. The If you give it a whirl let me know your thoughts!
For the Cake:
1 box yellow cake mix (my personal favorite is Betty Crocker butter yellow or if I’m trying to be healthy any gluten free option)
1 small package of instant vanilla pudding mix
1/2 cup cold water
1/2 cup vegetable oil (or melted coconut oil for a slightly sweeter taste)
1/2 cup bourbon
1 cup chopped pecans (walnuts work too but I love the combination of pecan and bourbon)
For the Glaze:
1/2 cup butter
1/4 cup water
1/2 cup bourbon
1 cup coconut sugar (you can use regular sugar but I like the flavor the coconut sugar provides)
Preheat the oven to 350 and spray your bunt pan with coconut oil. Evenly distribute the chopped nuts on the bottom of pan.
In a large bowl combine all ingredients for the cake and mix until there are no lumps left (I use my Kitchenaid to ensure a smooth consistency). Pour the batter into the bunt pan and bake 1 hour until a toothpick inserted comes out clean.
Meanwhile, in a saucepan, melt the butter. Add the water and coconut sugar and boil until the consistency becomes sticky (usually 5 minutes). Remove from heat and add the bourbon.
Flip the cake out of the bunt pan and onto a plate. With a toothpick poke holes all around the top of the cake (this will help the glaze absorb into the cake). Using a silicon brush evenly coat the cake until all glaze is used. (PRO TIP: I do one coat while the glaze is still hot then let the cake sit, covered overnight and continue with remaining glaze in the morning)
Hope you enjoy!