Very, very Italian.The cake nonna made from (shocker) a mix.
The trick is steeping 12 hours (or more) before serving--to absorb rum glaze.
ITALIAN RUM CAKE
BATTER Mix yellow cake mix, 4-serving pkg vanilla instant pudding, 4 eggs, 1/2 c oil, 1/2 cup dark rum.
ASSEMBLY Pour batter into greased bundt cake pan. Bake 325 deg an hour. Cool.
FINAL invert cooled cake on plate. Fork/prick top. Drizzle glaze evenly over sides/top.
Tent top using toothpicks to elevate saran, or foil over in tight seal. Steep cake 12 hours.
GLAZE melt stick of butter, stir in cup sugar, 1/4 cup water. Boil/stir 5 min. Offheat add 1/2 cup dark rum.
I got that very same rum cake recipe from a Bacardi Rum ad in I think it was, a Good House Keeping magazine back in the mid 1980’s, back when magazines could have liquor ads. It was delicious and I made it for many years for myself and for family and friends – everyone loved it.
A friend of mine who I made if for used to call it “Maryland State Police Sobriety Check Point – Don’t Eat This Rum Cake”. LOL!
The alcohol baked out of the batter but the glaze was a killer, especially if you used extra rum or added some brandy.
