Dish: Rum Cake
Source: about.com
Time to prepare: 2 hours

Recipe:

Dish: Rum Cake
Ingredients:

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 3-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum

Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum


Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

 

 

Notes:

Some of the pictures are from winter break, when I first made this cake for my Mom's birthday. I really love this cake. Its pretty easy to make, hard to mess up (i've tried) and tastes great! A superb use of rum.

 

Pictures (click to enlarge):
Boiling the glaze.
As served for my Mom's Birthday.
The cake without nuts (I bought the wrong kind). Not much is left after 6 people had a piece.
   
   
   

 

<- back