Rum and cake. What’s not to love?
I’ve been making this cake since 2005, and it hasn’t failed me yet. Yes, it is a little bit of a cheat in that it “doctors up” boxed cake mix. But, I swear, that box will be transformed! This cake is moist and rummy but not overly alcoholy (new word, don’t look it up). The recipe comes from the cookbook that gave me the best pumpkin pie.
When glazing the cake, I just keep pouring the glaze slowly over the cake, letting it sink in a little and then pour the glaze off the plate and back into the saucepan. Repeat this until not much is left on the plate. After all of this, I usually transfer the cake to a new platter because I have made a royal mess.
I normally use Bacardi white rum and halve the pecans so that one half is nut-free for all those crazies (D.) who don’t like nuts in their food.
Rum Bundt Cake
Yield: 10 servings
For the Cake:
1 cup chopped pecans
1 package yellow cake mix (without pudding added)
1 (3.5 or 3.4 ounce) vanilla instant pudding and pie filling
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup 80 proof rum (can be white or amber)
For the Glaze:
1/2 cup (1 stick) butter
1/4 cup water
1 cup sugar
1/2 cup rum (white or amber)
Whipped cream (optional)
1. Preheat oven to 325 degrees. Grease and flour a Bundt cake pan. Sprinkle pecans over bottom of pan.
2. Combine all cake ingredients in bowl of a stand mixer. Stir to combine. With mixer on medium speed, beat two minutes.
3. Pour batter evenly into Bundt pan.
4. Bake for one hour.
5. Cool completely. Invert onto serving plate.
6. Prepare glaze by melting butter over medium hat in small saucepan. Stir in water and sugar and boil for five minutes. Remove from heat and stir in rum.
7. Prick top and sides of cake with a fork. Pour glaze evenly over cake, allowing cake to absorb glaze. Pour off plate and repeat until all glaze is used.
8. Serve with a side of whipped cream if desired.
Source: Adapted from “Good Friends, Great Tastes” by Debbie Meyer