Tuesday, May 8, 2007

Recipe for Rum Cake (dairy, but extremely easy)


Cake ingredients:
1 cup chopped pecans
1 18.5 oz. package butter flavor yellow cake mix with "pudding in the mix"
1 package of vanilla instant pudding mix
0.5 cup oil
4 eggs
0.5 cup dark rum (Please be careful with the rum.)
0.5 cup cold water

Glaze ingredients:
1 stick (=.25 lb.) butter
0.25 cup water
1 cup sugar
0.5 cup dark rum

Instructions:
Preheat oven to 325 degrees F.
Grease and flour 10 inch tube or 12 cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients and pour batter over nuts.
Bake 1 hour.
Toward the end of the hour, make the glaze:
Melt butter in saucepan.
Add water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in Rum.
Cook cake, invert onto serving plate.
Prick top all over with skewer or long cake tester.
Drizzle glaze evenly over top and side of cake. Allow cake to absorb glaze before applying more. Repeat until glaze is all used.


(Note: If I'm making it a day or more in advance, or if I'm in a bit of a rush, I put the cake back into the bundt pan after making sure it comes out nicely from the pan. Then I prick (what will become the bottom) of the cake and glaze it within the pan and cover with plastic wrap. This helps prevent the glaze from evaporating, and allows the glaze to be poured more quickly and absorbed at the cake's leisure.).


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Beth said...

This recipe is very similar to a recipe for whiskey cake that has been in my family for as long as yellow cake mixes have been in existence. I'll definitely give it a try!
One suggestion: We often make it pareve with a pareve cake mix (many thanks to Duncan Hines for reverting their cake mixes to the pareve formulation), pareve pudding mix, and pareve margarine. Doesn't have that wonderful buttery flavor, but is still a hit in our home.

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