Rum Cake

I have made this Rum Cake several times & it is always a hit…Murray really likes I raid the liquor cabinet & make this with whatever rum I find…usually it is a really nice sweet ‘sipping’ rum, but any rum will do.

The recipe is from Susie Fishbein, kosher by design short on time. Susie Fishbein is one of my favourite cook book authors.. I have a few of her books & everything always turns out as it should. Here is a link to her blog…

You need  a couple of things for this recipe that you might not have in your house., vanilla pudding mix, pineapple juice,(I substituted orange juice for the pineapple juice… I didn’t have any pineapple juice…), RUM, & pecans… so time you are our shopping, think about getting these ingredients so you can make this cake when you want a really nice dessert. Serve with a bit of whipped cream… I use coconut cream when I want this dessert to remain non-dairy…

Here is the recipe from Susie Fishbein, the cookbook, kosher by design, short on time


1 1/2 cups pecan halves or candied pecans or walnuts NOTE::IF YOU ARE ALLERGIC TO NUTS JUST LEAVE THEM OUT

2 cups flour

2 cups sugar

2 tsp baking powder

1 pkg instant vanilla pudding

2/3 cup oil

4 large eggs

3/4 cup pineapple juice…I used orange juice

1/2 rum


Preheat oven to 350f

Grease & flour a 10 inch tube pan or Bundt pan…NOTE  make sure you grease the pan throughly so the cake does not stick..If you use candied nuts, they can stick

  1. Evenly spread the nuts in the bottom of the prepared pan
  2. Mix the flour, sugar, baking powder & vanilla pudding mix together in the bowl of a mixer…
  3. Add the oil, eggs, juice & rum to the dry ingredients
  4. Mix well until the batter is smooth
  5. Pour the batter on top of the nuts in the cake pan
  6. Bake in the preheated oven for 55-60 minutes…my cake took about 65 minutes
  7. When the cake is finished baking, remove from the oven & set onto a rack to cook
  8. Let the cake cool in the pan for several minutes
  9. Use a knife to loosen the cake from the edges of the pan & the centre of the pan
  10. Turn the cake out onto a cooling rack to cook completely
  11. I sprinkled icing sugar on top of the cake before serving..I just like the look of it…you do not have to do this.





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