Cake Recipes
Strawberry Rum Cake
Ingredients
Cake
- 1 (18.25 ounce) box white cake mix*
- 1 (3 ounce) box strawberry gelatin
- 1/2 cup rum
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
Glaze
- 1 1/2 cups sifted confectioners' sugar
- 1/2 cup lemon juice
- 1/4 cup rum
Topping
- 1 pint (2 cups) strawberries, halved
Instructions
- Heat oven to 350 degrees F. Grease and flour** a 10 inch tube or Bundt pan.
Cake
- Mix all together in a large bowl. Beat for 2 minutes at high speed, then for 1 minute at low speed. Pour into prepared pan.
- Bake for 60 minutes.
- Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool.
Glaze
- Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes.
- Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake.
Topping
- Arrange strawberry halves attractively on top of cake.
- Pour remaining glaze over strawberries and cake.
- Serve at once or refrigerate.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!