I know you're all busy, so I'll keep this short and sweet. I just wanted to share this cake with you that I made last Christmas that I'll be making again for this years' festivities. It was so good, that I'm pretty sure it will become a Christmas tradition. And it's a good one because it's loaded with booze- rum to be exact.
I also wanted to share with you a conversation that happened between Mr. h and I that made me laugh:
Mr. H: Remember that rum cake you made last year?
Me: Yes, why do you ask?
Mr. H: Because it was GOOD.
Me: Yeah, I know. I was thinking of making it again this year.
Mr. H: well you should really think harder.
Well if that wasn't a clue, I don't know what is. This cake was good, really good. It starts off with a cake mix and you add some yummies to make it extra tasty. It's simple and delicious, but it's the glaze that's the star. You brush the rummy glaze on and it soaks into the cake. When it sets, it turns to a flaky buttery crust- almost like a glazed cake donut...but better!
- 1 cup chopped walnuts, optional
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4- 1/2 cup dark rum (I used 1/4 cup)
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan, if using.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
About 5 minutes before the cake is done, make the glaze. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in desired amount of rum (1/4-1/2 cup).
While cake is still hot use a skewer to poke holes all over the top of the cake (which will become the bottom). Brush on glaze allowing some of it to soak down the sides, between the cake and the pan. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used, this may take up to 10 minutes.
Allow to cool completely before serving. Tastes best on day 2, so make it a day in advance if possible.
Store any uneaten cake in an airtight container at room temperature.
It's even good served on paper plates and eaten with a plastic fork :-)