Hawaiian Rum Cake

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For the Cake:
2 cups cake flour
1 1/2 cups sugar
4 tsp. baking powder
1 tsp. salt
1/2 cup margarine, cubed
3 Tbsp. vegetable oil
3.5-oz. pkg. instant vanilla pudding mix
1/2 cup soy milk
4 tsp. egg replacer (try Ener-G brand)
1/2 cup Hawaiian-style rum
1/2 cup plus 3 Tbsp. vegetable oil
1 tsp. vanilla extract

• Preheat the oven to 325°F. Lightly grease a large Bundt pan.
• In a large bowl, combine the flour, sugar, baking powder, salt, margarine, and the 3 Tbsp. of vegetable oil and beat until resembles coarse sand.
• Combine with the pudding mix, soy milk, egg replacer, rum, remaining oil, and vanilla extract until smooth. Pour into the prepared pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool.

For the Rum Glaze:
1/2 cup margarine
1/4 cup water
1 cup granulated sugar
1/3 cup Hawaiian-style rum

• While the cake is cooling, combine the margarine, water, and sugar in a saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the sugar is dissolved and the mixture is thickened. Remove from the heat and stir in the rum.
• Immediately pour over the cake and then let soak overnight.
• Carefully turn out onto a serving platter.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind