Boozy Rum and Nut Loaf Cake

I’ve always been a huge fan of loaf cakes, ever since I first tasted my grandmother’s famous Five Flavor Pound Cake. I’m sure I’ll find an excuse to tackle that recipe and post it for everyone’s enjoyment sometime in the near future, but for now I’d like to share this boozy treat with you. This is such a unique twist on a traditional loaf cake, because the bottom of the loaf pan is lined with chopped nuts. The end result is a delicious crunchy bottom layer of each slice of cake. In addition, once you top the cake with the amazing (and strong) rum glaze, everything will ooze to the bottom and create a caramelized, crunchy, boozy mess. Delicious! As I’ve said in many posts on this blog (probably because we really like cooking with wine…), this recipe is not for the children, and it honestly may not even be for adults that aren’t huge fans of rum (crazy folks). But, this is a simple, tasty treat to serve after a meal to friends who are hankering for a one-of-a-kind “after-dinner drink”.
Ingredient List
Yellow cake mix (1/2 box)     [1020 calories]
4 eggs     [280 calories]
1 large box of Jello Instant Pudding Vanilla Flavor      [540 calories]
1 cup chopped nuts     [852 calories] (we used pecans)
½ cup water
½ cup vegetable oil     [960 calories]

1 stick salted butter     [800 calories]
¼ cup water
½ cup dark rum     [256 calories]
1 cup (218 grams) granulated white sugar      [720 calories]

Makes 10 slices
Calories per serving: 543

Pre-heat the oven to 325 degrees F. Spray a large loaf pan with Pam for Baking, and line the bottom of the pan with the chopped nuts.

Combine all other cake ingredients in a medium bowl with an electric mixer on medium until smooth, about 2 minutes. Bake for 1 hour.

During the last few minutes of baking time, combine glaze ingredients (except rum) in a small saucepan over medium heat. Stir constantly for 3-5 minutes.

Remove the glaze from heat and add the rum. Pour over the cake, and then refrigerate loaf overnight. You can probably get away with a few hours at the minimum, but at such an early point, the rum flavor may be a bit overpowering. Once you’re ready to eat, just slice and serve.

Recipe – Boozy Rum and Nut Loaf Cake – PDF Version


I first had the pleasure of tasting this at a ladies’ dinner party hosted by my friend, Amy. She was kind enough to share the recipe with me, and therefore I have no idea what it’s original origin is. But I bet it’s a Georgia special!



2 thoughts on “Boozy Rum and Nut Loaf Cake

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