Sunday, December 28, 2008

Rum Cake...better late than never


Even tho my computer was down and I wasn't worried about taking pictures for posts that I wasn't going to be able to make, my husband did snap this one of me making my rum cake...so,why not?

We love rum cake. My friend Theda gave me my first rum cake a few years ago. I can't believe that I had lived so long without tasting rum cake.
Rum cake is good. Heavenly. Tasty. Yummy.
Theda still mails me a rum cake every holiday season, but I just couldn't wait for that "one" a year, so I found a recipe that I'm sure is a duplicate of hers (shhhh.....don't tell. I wouldn't want her to stop sending me a rum cake each year. I just make a few more to give as my gifts. And I send one to my son in Arizona.)
Theda is a great cook, a great baker....her Rum cake is the BEST!
(she's the best! We've been friends since jr. high and we're both grandma's now)






Holiday Rum Cake

---Cake---
1 cup chopped pecans or walnuts
1 18oz yellow cake mix
1 1-3/4 oz (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark Barcardi rum


--Glaze--
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark Barcardi rum
-preperation-preheat oven to 325 degrees f.
Grease and flour a 12-cup bundt pan.
Sprinkle nuts on the bottom of the pan.
Combine all cake ingredients.
Beat for 2 minutes on high with an electric mixer.
Pour into prepared pan. Bake for 1 hour.
Cool in pan for 20 minutes, invert on a plate, pour 1/4 of the glaze in the bundt pan and carefully, place semi-cooled cake back in the bundt pan to soak up that good glaze. Spoon 1/4 of the glaze onto the top of cake in the pan.
Set for 10 minutes.
Invert cake onto a serving platter. Prick with fork and drizzle the rest of the glaze over top of cake. Use a brush or spoon to put extra glaze back on the cake.


For the glaze, melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum, trying not to scortch your eyebrows and lashes!
This cake freezes wonderfully. Travels good. Stays moist for days and is just plain good.

The cake that Theda sent me....

9 comments:

HoneyB said...

My brother just made his apple dumplings for my blog which I will post later this week - and he uses the rum sauce recipe you have here to pour all over our dumplings. YUMMY. I absolutely love it!!

The Blonde Duck said...

Rum cake is always tasty!

Laurie said...

My husband brought this same recipe home from a woman at work a few years ago, but I never got around to making it. He said it was the best cake ever!

Michele said...

There is nothing like a rum cake. It is one of my favorite treats of all time. And yours looks divine. :)

Cathy said...

My mom used to make something similar and it was wonderful. Your rum cake looks delicious and very moist. Love the syrup.

The Blonde Duck said...

I got away with making cinnamon toast for dinner last night! It was the world's weirdest dinner: Chicken Enchiladas, cinnamon toast and corn. LOL!

juju73 said...

Sounds delicious! Happy New Year!

Jo said...

*hugs* happy new year... Grandma :) I am so so so excited for you! Twins! Woohoo!

Katy said...

The Barcardi rum cake recipe is among my favorite favorites, always very well received and remembered with great fondness. I need to make this again. Thanks for the reminder. Yours looks delish!