I had to go all the way to California to taste a Rum Cake. My sister-in-law Carol was the one to serve me this delicious tasting cake. Of course, once I heard the name Rum my ears perked up like a puppy. Rum in the cake? It was a no brain-er , tasting this cake was sure to happen.
Did Carol make this cake especially for her visiting in-laws? No! Carol made this cake for her BUNKO GIRLS, whom she had over the night before we arrived. Really, we got the left overs. HA! Once I tasted the cake I was surprised that there were any left overs. I would have certainly ate the whole thing. Well almost the whole thing.
Of course the best part of this cake was the blast of the rum. I could tell Carol did not go skimpy on adding the ingredient, and something tells me that she added a tad more (that is what I would have done).
Carol told me she make the cake from scratch, this was a surpris. Boy,was I impressed. But then I find out that scratch means with a little help from a box. This made me happy. See I don’t do scratch. LOL!
If you like rum here is the cake that could give you that RUMBA experience.
RUM CAKE:
ingredients:
- 1 cup chopped pecans
- 1 box yellow cake mix (with pudding)
- 1/2 cup cold water
- 1/3 cup oil
- 1/2 cup dark rum (80 proof)
- GLAZE:
- 1/4 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup rum (80 proof)
Directions:
Heat oven to 350 degrees. Grease and flour 12-cup (standard size) bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients in mixing bowl. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving dish.
For the glaze: melt butter in saucepan.
Stir in water and sugar; boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon and brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze. Repeat until glaze is used up.
Thanks Carol for making this rum cake. Yeah, thanks Carol, just what I needed another desert that I cannot resist… 🙂
cake photo:bridgetbakescakes
http://www.food.com/recipe/rum-cake-44511
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