Until two weeks ago, I was a rum cake virgin.
I don’t know how I’ve lived on this earth for almost 26 years and never had rum cake before, but it’s true. So, when I was in St. Croix, I made it my personal mission to find and try it! I figured it couldn’t be that hard. I mean, Cruzen Rum is made in St. Croix so I was prepared to go straight to the source if I had to.
Then, on my last night there my traveling buddy, Julie, and I headed out to Rumrunners, a local dive seafood joint in downtown Christiansted. After a late night meal of yuca chips, fish tacos and shrimp cocktail I ordered la piece de la resistance….rum cake.
It was dense, rich and highly alcoholic….in other words, perfect.
I was so excited to recreate the cake when I got home, but the having a gigantic rum cake sitting on my counter for just me (cough cough), was a little daunting. It probably wouldn’t have made it through the night. Or the hour.
So instead, I bring you rum cake doughnuts!
Trust me on this that these are a reallyyyyyy good idea. Totally worth buying a doughnut pan for. I love perfectly portioned desserts like this, where there’s no fear of eating an entire cake by yourself at two in the morning in a nightgown and fuzzy slippers.
Not that that has ever happened to me or anything like that.
And the glaze! Oh, the glaze. This sinful concoction of rum, butter and sugar is what dreams are made of.
Have I convinced you yet?
Rum Cake Doughnuts
makes about 3 dozen doughnuts
1/2 box yellow cake mix (eyeball it)
1/4 cup vegetable oil
1/4 cup water
1/4 cup rum
1/2 cup chopped pecans (or walnuts)
for rum glaze:
1 stick butter
1 cup sugar
1/2 cup rum
1/4 cup water
Preheat oven to 325 degrees.
Grease doughnut pan and then scatter pecans along the bottom. Since this recipe makes a lot of doughnuts, you’ll need to work in batches.
In a large bowl, mix together the cake mix, oil, water, 1/4 cup rum and eggs. Whisk well to get rid of all clumps.
Using a spoon, carefully drizzle cake batter into doughnut molds, filling up about 3/4th of the way full. Bake for 15 minutes until golden and springy.
While doughnuts are baking, make the glaze. Melt the butter in a small saucepan and add the sugar and water. Bring to a boil and then simmer for five minutes. Remove from heat and add the rum, stirring well.
Carefully remove doughnuts from the pan and prick the non-nutty side over and over with a fork. Pour glaze over doughnuts and serve!
**Doughnuts will keep up to three days in the refrigerator. If you don’t want to make doughnuts, you could also pour batter into muffin tins and make rum cake muffins or cupcakes.