Christmas Rum Cake

Introduction to Christmas Rum Cake

Ree Drummond’s Christmas Rum Cake is a delightful holiday dessert that combines the warmth of rum with the richness of vanilla and pecans. This recipe, featured on The Pioneer Woman, is a masterclass in simplicity and flavor, using a yellow cake mix to streamline the process while maintaining an authentic homemade taste.

Cast of Characters

• Yellow Cake Mix: A key ingredient for simplicity and ease.
• Rum: Dark or light, the choice is yours, but dark rum adds a deeper flavor.
• Vanilla Pudding Mix: Enhances moisture and flavor.
• Eggs: Four whole eggs for richness.
• Canola Oil: Adds moisture and texture.
• Water: Essential for the batter’s consistency.
• Sugar: Used in both the cake and the glaze.
• Butter: For the glaze, providing an extra layer of richness.
• Pecans: Chopped pecans add a delightful crunch.

Recipe Instructions

Ingredients for the Cake

Ingredient	Quantity
Yellow Cake Mix	1 (about 18-oz.) box
Instant Vanilla Pudding Mix	1 (about 3.5-oz.) package
Whole Eggs	4
Cold Water	1/2 cup
Canola Oil	1/2 cup
Rum (dark or light)	1/2 cup
Chopped Pecans	1 cup
Brown Sugar (optional)	A couple of tablespoons

Ingredients for the Glaze

Ingredient	Quantity
Butter	3/4 cup (1 1/2 sticks)
Granulated Sugar	1 1/2 cups
Water	1/4 cup
Rum (dark or light)	3/4 cup

Step-by-Step Instructions
1.

Preheat the Oven:

Set your oven to 325°F (or 300°F if using a convection oven).
2.

Prepare the Pan:

Grease a Bundt pan thoroughly and dust it with flour. Sprinkle chopped pecans and a couple of tablespoons of brown sugar (if using) at the bottom of the pan.
3.

Mix the Batter:

In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil, and rum until smooth. Pour the batter into the prepared pan and smooth the top.
4.

Bake the Cake:

Bake for about 1 hour, or until a toothpick inserted comes out clean. Note: If using a black pan, it may take a little less time.
5.

Prepare the Glaze:

About 10 minutes before the cake is done, melt the butter in a saucepan over medium heat. Stir in sugar and water, and boil for 4 to 5 minutes while stirring constantly. Remove from heat, add rum, and stir to combine. Reheat for about 30 seconds.
6.

Finish the Cake:

Remove the cake from the oven and immediately drizzle a third of the glaze on it (on the top while it’s still upside down). Let it sit for 5 minutes before inverting onto a serving plate. Prick the top with a fork and slowly drizzle the remaining glaze, allowing it to soak in.
7.

Final Touches:

Let the cake cool to room temperature. The result is a moist and flavorful cake perfect for the holidays.

Key Tips and Variations

–

Using Alternative Spirits:

While rum is traditional, you can experiment with other spirits like Kahlua for a distinct flavor.
–

Pecan Variations:

You can toast the pecans lightly in a pan for added depth of flavor before using them.
–

Glaze Adjustments:

Adjust the amount of rum in the glaze based on your preference for intensity.

Frequently Asked Questions (FAQs)

Q: Can I use other types of nuts instead of pecans?

A: Yes, you can experiment with other nuts like walnuts or hazelnuts, but pecans provide a classic Southern flavor.

Q: How long does the cake need to cool before serving?

A: Allow the cake to cool to room temperature to ensure the glaze has fully soaked in, which can take a few hours.

Q: Can I make this cake ahead of time?

A: Yes, the cake can be made ahead of time. It keeps well for several days when stored properly in an airtight container.

Conclusion

Ree Drummond’s Christmas Rum Cake is a vibrant, flavorful dessert that embodies the spirit of the holiday season. With its ease of preparation and rich flavors, it makes an excellent addition to any Christmas gathering, whether as a main dessert or as a thoughtful gift for friends and family. Enjoy the delightful combination of rum, vanilla, and pecans in this moist and indulgent cake.