Maple Rum Cake

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  • Total Time: 75 mins
  • Hands-on Time: 25 mins
  • Makes: 10-12 servings

This recipe is a mix of Midwestern practicality, Eastern stubbornness and Vermont magic. The recipe consisted of cake mix, instant vanilla mix, eggs, oil, butter and rum. (Thanks to our friends at Runamok Maple for letting us share this recipe.)

Ingredients

  • 2 cups all-purpose flour

    1 1/2 cups sugar

    1/2 cup butter, softened

    1 pkg instant vanilla pudding mix

    2 tsp baking powder

    1 tsp salt

    1/2 cup vegetable oil

    1/2 cup milk

    4 large eggs

    1/2 cup rum

    2 tsp Frontier Co-op organic vanilla

    Rum syrup

    1/2 cup butter

    1/2 cup Runamok Maple Sugarmaker’s Cut Maple Syrup

    1/2 cup dark rum

Directions

    For the cake:

    1. Preheat oven to 325.  Grease and flour a 12 cup bundt pan and set aside. 
    2. Combine flour, salt and baking powder in a small bowl.
    3. In a standing mixer or using a large spoon, cream the butter and sugar together. 
    4. Add the eggs and oil and stir until blended.  Mix in the vanilla pudding mix. 
    5. Alternate adding the flour mixture and the milk. 
    6. Lastly, add the rum.  Pour the batter into the bundt pan and cook for approximately 45 to 50 minutes or until a fork piercing the cake comes out clean.


    For the syrup:

    1. Melt the butter and maple syrup together in a pan.  Remove from the heat and add the rum. 
    2. Slowly pour the warm mixture over the warm cake (while it is still in the pan) letting the syrup soak into it evenly.  You may want to poke a few holes with a fork in the middle of the cake to distribute it. 
    3. Let it sit for a few hours and then loosen the cake and tip it out of the pan onto a serving plate.

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