Ducis Rodgers shares his favorite holiday recipe: rum cake - WPVI-TV

PHILADELPHIA (WPVI) -- Ducis Rodgers shares one of his favorite recipes for the holidays: A special rum cake that promises to kick your year off in the right way.

Easy Double Rum Cake Recipe

Batter Ingredients

Yellow cake mix package (16 oz)

Instant vanilla pudding mix (3.5 oz)

cup Zaya rum (or any dark rum)

cup of canola oil

4 large eggs (at room temperature)

cup chopped pecans

Rum Syrup

1 stick unsalted butter

cup Zaya rum (or any dark rum)

Rum on the Rocks for the Chef

Zaya Rum on ice

Instructions

Preheat oven to 325 degrees

Spray a Bundt pan with non-stick cooking spray and spread the pecans inside.

Combine cake mix, pudding mix, canola oil, cup of rum and cup of water in a stand mixer. Mix at low speed until combined. Add eggs, one at a time, until well combined.

Pour batter into Bundt pan and bake for 50 to 55 minutes. (If a toothpick comes out clean, the cake is done.)

When the cake has about 10 minutes to go, begin the rum syrup. In a small saucepan, combine the butter, sugar, cup of rum and cup of water. Bring to a low boil and cook for about 4-to-6 minutes, stirring frequently.

Once the cake is out of the oven, leave it in the pan. Poke hole throughout with a large fork. Pour the rum syrup over the cake and let sit for 30 minutes. (You want that good stuff to soak in.)