Bearing Light Rum Cake

Screenshot_2016-08-11-09-28-30Our very first Marlin & Barrel food recipe is a classic grandma style Rum Cake created by Sarah Pearce, Reporter for the Rushville Times Newspaper and independent mommy blogger at her site Type B Mom.  Sarah is in the process of publishing her own cookbook full of her favorite small town comfort foods. 


Visit to read more about their small batch products, made locally on Amelia Island.  Submit your recipes to


For the cake

1/2 c. chopped pecans

1 pkg. yellow cake mix

1 pkg. vanilla pudding

4 eggs

1/2 c. cold water

1/2 c. oil

1/2 c. Bearing Light rum

For the glaze

1 stick butter

1/4 c. water

1 c. sugar

1/2 c. Bearing Light rum


Preheat oven to 325 degrees. Oil and flour bottom of bunds pan. Sprinkle nuts evenly in bottom of pan. Sift pudding and cake mixes together. Add eggs, water, oil, and rum, then blend until the batter is smooth. Pour on top of nuts and bake for an hour or until a toothpick comes clean. Invert on a plate.

Meanwhile, as the cake cools, prepare the glaze. Melt butter in a saucepan over medium heat. Add sugar, water, and rum. Cook until boiling, stirring constantly. Let cool, then drizzle evenly over the cake.


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