Rum Cake

 

Yesterday we celebrated a birthday in our family, and I was called upon to bake the requisite cake. In my family, you don't buy one. You bake it, and preferably it should be something beyond just a mix and frosting. The birthday gal requested rum cake, and I couldn't wait to try and bake one. It turned out nicely, and everyone seemed to enjoy it. If you want to give it a whirl, here's the recipe:

RUM CAKE

Cake
1 Cup Toasted Pecans (to toast them, spread them on a cookie sheet that's been sprayed with a vegetable coating, like Pam. Bake at 350 degrees for about five minutes. The toasting brings out the flavor, or so I read.)
1 yellow cake mix
1 1.75 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum

Glaze
1/2 cup butter (Don't use margerine!)
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Preheat oven to 350 degrees, and grease and flour a 12-cup Bundt cake pan. Sprinkle the toasted pecans into the bottom of the Bundt pan. Combine all the cake ingredients and beat on high for 2 minutes with an electric mixer. Pour into prepared pan, and bake for one hour. (Mine was done after 55 minutes, test with a toothpick.)

Towards the end of the baking (after it's baked about 50 minutes), prepare the glaze. (see below) After the cake has been removed from the oven and cooled for five minutes, pour 1/3 of the prepared glaze on top of the cake. This way the cake gets very moist and flavorful. Let the cake cool five MORE minutes, and then invert it onto your cake plate. Pour the remainder of the glaze on top of the cake. This cake gets better with each passing day. Enjoy!

Glaze Preparation


Melt the butter in a saucepan. Stir in water and sugar, and bring to boil while stirring. Boil five minutes, stirring constantly. Remove from heat and stir in rum. There will be a lot of steaming, so be careful to not burn yourself!