Saturday I attempted my first rum cake and it was good. It is an easy recipe I adapted from a Bacardi recipe book. Recipe calls for a cup of rum, so testing the batter before the cake is baked is a dangerous feat.
Recipe Ingredients:
CAKE:
1 c. chopped walnuts or pecans (I omitted these because I don't like nuts in my cake)
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs (or cup of egg beaters)
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Gosling's dark rum
GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Gosling's dark rum
Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan.
Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup dark rum together.
Pour batter over nuts and bake the cake for 1 hour.
Cool. Invert on serving plate.
To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly.
Remove from heat. Stir in rum.
Prick top of the cake with a fork and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up. This makes a lot of glaze.
It is a fight to get it all absorbed. I think next time I might keep the cake in the bundt pan and pour some of the glaze and let it sit in the bundt pan. Then, invert the cake and brush the glaze on the top of the cake. I am just not sure if the glaze in the bundt pan would make the cake stick. It will be my experiment for the next time.
Comments