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.