Rumtopf Cake
  • 1 cup pecans or walnuts, chopped and toasted
  • 6-8 fresh dates, pitted and roughly chopped
  • 1 18.5 ounce yellow cake mix
  • 1 3.4 ounce package instant vanilla pudding mix
  • 4 eggs
  • ½ cup cold milk (or water)
  • ½ cup vegetable oil
  • ½ cup strained Rumtopf liquid
  • 1 cup of Rumtopf fruit, roughly chopped
  • ½ cup butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup strained Rumtopf liquid
  1. For the cake Measure a cup of fruit from your Rumtopf and place it in a strainer to drain, reserving the liquid. Grease and flour a 12 cup Bundt pan. Add the nuts and dates to the bottom of the pan. Combine the cake mix, pudding mix, eggs, milk, oil and the ½ cup of the Rumtopf liquid together in a mixing bowl and beat for about 2 minutes. Gently fold in the chopped fruit and pour the batter into the prepared Bundt pan. Bake in a 325°F oven for 50-60 minutes or until done. Remove from oven to cool on a rack.
  2. Prepare glaze Melt the butter in a saucepan. Add the water and sugar. Stir the mixture until the sugar is dissolved and simmer for about 5 minutes. Remove from heat and stir in the strained Rumtopf liquid.
  3. Glazing your cake You can glaze the cake in either of two ways. You can invert the cake from the pan onto a plate, prick the top with a fork or a wooden skewer and brush on the glaze until it is completely absorbed. This method takes a bit of time. I prefer to leave the cake in the Bundt pan, prick the cake with a wooden skewer, and pour the glaze over the cake. When the cake has absorbed all of the glaze, you can invert it onto a plate.
Recipe by Have You Eaten, SF? at