Rum Cake

PREP TIME
15 Minutes
EGG TEMP
350°F/176°C
COOK TIME
1 Hour
SERVINGS
4-8
CORE INGREDIENT
Bread
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Ingredients

Main

  • box vanilla cake mix 
  • eggs 
  • 1/3 cups (80 ml) canola oil 
  • 1/2 can evaporated milk 
  • 1/2 cups (120 ml) spiced rum 
  • 1 tablespoon (15 ml) vanilla extract 

Rum Syrup

  • 1 cup (240 ml) spiced rum 
  • 1 cup (240 ml) sugar 
  • 1/4 cups (60 ml) water 
  • 1 teaspoon (5 ml) vanilla extract 

Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Mix all cake ingredients and pour into the Bundt pan. Bake for 45 minutes, until the top is golden brown. Remove from the EGG and carefully flip the Bundt cake over onto a plate to let the cake cool.

Step 3

Top the cake with the rum syrup – the longer it sits, the better it gets. Enjoy!

Rum Syrup

Step 1

In a small saucepan, add all sauce ingredients and cook about 10 minutes until it is a syrup consistency.

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