Mouth-Watering Holiday Dessert: Rum Cake
Rum cake is one of my family’s favorite desserts for the holiday. Everyone loves it and many have begged for my recipe, which I happily share. One of my wife’s friends actually wanted to market my cake. However, I am not in the commercial baking business and so I passed on the idea. When I originally started baking rum cakes, I baked them completely from scratch. To save time, soon I came up with a way to prepare my rum cake in only about 10 minutes using store purchased baking mix, without sacrificing any of the magic of my cake.
I begin with a cake mix, which eliminates a lot of the work. My favorite mix to use is Duncan Hines. However, I am sure that almost any cake mix might work as well. Typically, I use the yellow butter of french vanilla mix. Both turn out very well, so it just depends on your preference. I recommend that you try both.
I tend to make of a number of variations of the cake by adding or omitting nuts and/or pineapples. The main version of the cake includes pineapples with nuts on the bottom. I am really the only in family who likes the nuts so I typically leave them out. When I do add nuts, I prefer black walnuts. Sometimes, I use different flavored rums as well: spice rum, vanilla rum, banana rum, etc. The rum sauce is optional after the cake is done. I don’t think it is a rum cake without the sauce soaked into the cake.
The beauty of my recipe is that the cake tastes really great and can be prepared in about 10 minutes. Then it requires about 1 hour to bake in the oven.
Everyone will know when this masterpiece is done. The aroma will lead them to the kitchen. If you don’t want to cut it until after dinner, then I suggest you hide it.
Now that you are salivating. I am sure that you want to get your hands on my recipe. The only way to get my recipe is to join my site: Building Leaders of Tomorrow. Then send RumCake, a user on the site, a private message requesting the Rum Cake recipe.
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