Rum Cake


  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 Tbsp. grated orange zest
  • 1/2 cup dark rum
  • 2 cups flour
  • 1/2 tsp. salt
  • 3 tsp baking powder
  • 1 1/2 cups sugar
  • 1 pkg (3 3/4 oz) Jello vanilla pudding mix
  • 1 cup chopped pecans


  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup dark rum

Preheat oven to 325 degrees

Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.

In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and oj mixture, mix well.

Sprinkle chopped pecans in a greased and floured bundt pan and pour cake mixture on top.

Bake for 1 hour at 325 degrees. Cool. Invert on plate, prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.


Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.