I know an answer to this!!! We (about 8 good eaters) had a blind taste test of rum cakes before Christmas. "Scrath" vs the usual with mix and pudding.

The Bacardi Rum Cake recipe (yellow cake mix/pudding) was the unanimous winner.

ML

Well thanks Maddie for your response. The box cake it is!

My grandmothers secret elegant dinner party cake was the one with pudding/cake mix and more pudding for the "frosting"..

However, since I no longer use very much boxed anything..I haven't made it in a long time, because I was afraid to waste ingredients on it.. LOL

I think growing up. my favorite part was the frosting...that went with it..

I make a rum cake for Christmas every year from scratch and it's to die for. It's like a buttery pound cake! When I locate it I'll post it for you!
Gina

Gina - I would love to have that recipe!

Kimberly - that is the question I've had for so long. The Bacardi cake is good. People just love it, but I want to make it from scratch. I've never been able to find a great recipe yet.

Rum cake is my hands down favorite, but I always made such a mess (and got very frustrated) trying to pour the glaze on. Then, read a tip which works great IMO, so I thought I would share it here in case it helps anyone else.

I poke holes into the top of the cake, pour half the glaze in the pan and re-insert the cake. Poke holes in the bottom of the cake and pour the remaining glaze over it. Let it sit for at least an hour like this.

This is so much easier and none of the delicious glaze is wasted.

I found the recipe, it's from Southern Living.Here is the website. I don't use the banana liquer, I add additional dark rum! I hope you enjoy!
Gina
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120196

Here is a link that might be useful: Southern Living Rum Cake

Thank you - that looks scrumptious!

JHulie

I don't do cake mixes, but I do like rum cake. Here is the one I make:

Rum Cake

1 c chopped pecans
1 c. shortening or butter
2 c. sugar
4 eggs
1 c. buttermilk
3 c. flour
1/3 tsp. salt
1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. vanilla

Cream shortening and sugar. Add eggs, one at a time, beating well. Add buttermilk and vanilla alternately with flour, soda, salt and baking powder.

Grease and flour tube pan. Sprinkle chopped nuts in pan before pouring in batter. Bake in a slow oven (325 degrees) for 1 hour and 10 minutes.

Glaze

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum (80 proof)

While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert.

Hmmm....So I guess we weren't talking the same thing?? LOL

My grandmothers cake was basically with a lemon cake mix, a box of lemon pudding, buttermilk and rum for the liquid.
Then make a box of cooked lemon pudding and stir in 2 cups of sour cream and some rum..fill and frost 2 9" layers.

I need to check with my mom on the exacts again.

maddielee,love that cake mmmmmmm,now Im hungry for it.

Thanks for the recipe Cooksnews, I have always used the cakemix recipe. I will try yours.

Jeri, Thanks for the tip, I just c&p it to my Rum Cake recipe.

Obxgina - made the cake today. It is excellent. However, I prefer the Bacardi cake rum sauce to this one. It seems to soak into the cake better. This cake is the winner between the two though. I also used extra rum rather than the banana liquer.

I prefer from scratch. I did a little research on some recipes and came up with this one. I decided to make little bundtlettes but it could be made in a standard sized bundt pan or in loaf pans.

Vanilla Bean Butter-Rum Poundcakes

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 vanilla bean
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature

Glaze
1/2 cup granulated sugar
1/4 cup butter
1-1/2 tablespoons water
pinch of salt
2 tablespoons dark rum

Preheat oven to 350 F. Butter and flour muffin tin.

Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy.

Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture.

Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean.

Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled.

Make glaze:
Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes.

Lori

Here is a link that might be useful: All That Splatters - Vanilla Bean Butter Rum Poundcakes

Lori - I have been meaning to try your recipe but don't have the right pan. Will that recipe work for a regular size pan or does it need to be doubled. Not good at converting things.

Cooksnsews - your cake looks good too - be trying that too.

Julier1234, you can make that in a regular sized bundt pan, a loaf pan or a muffin tin.

Lori

Thanks Lori - just noticed that there is no rum in the cake ingredients. Hmmm.