Monday, September 3, 2007

Rum Cake

One of my very favorite recipes:

3/4 cup chopped pecans
1 box yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum--I like Capt. Morgan Spiced Rum (the good stuff)

Spray and flour a tube pan. Sprinkle pecans over the bottom. Mix all the cake ingredients together and then pour over the top of the pecans. I hit the pan a few times on the counter top to get the air bubbles out of the cake mixture. In other words lift the pan a few inches off the counter top and flop back down on the counter. Do this a few times and air bubbles rise from the cake mixture and pops out. Bake 1 hour at 325 degrees. Check for doneness. Cool..... Transfer into your cake covered container. Prick holes all over the top of the cake. I have a BIG METAL SKEWER STICK that I use for this.

Glaze:1 stick butter
1/4 cut water
1 cup confectioners sugar
1/2 cup rum
Put butter, water, and confectiners sugar into a sauce pot. Cook on medium heat and then when it starts to boil time this and cook for 5 minutes. STIRRING CONSTANTLY! Remove from heat and stir in rum. Pour this SLOWLY over the top of the cake and drizzling down the sides.

When I make my glaze I do mine just a LITTLE DIFFERENT than the recipe calls. I put about 1/2 the rum into the start of the cooking. And then add the last half at the very end. A little less STRONG that way. More of the alcohol is cooked off. Still has a GREAT rum flavor though. It is delicious! Enjoy.

1 comment:

Pat said...

It sounds so yummy!! Thanks for sharing the recipe.