Friday, January 1, 2010

Rum Cake

This is so good and pretty easy to make.

You will need:

1 box(es) (about 18 Oz.) Yellow Cake Mix
1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
4 whole Eggs
½ cups Cold Water
½ cups Canola Oil
½ cups Rum (dark Or Light Is Fine)

1 stick Butter
¼ cups Water
1-½ cup Sugar
¾ cups Rum

*Preheat oven to 325 F. Grease and flour a bundt

*Mix all cake ingredients together. Pour batter into pan . Smooth out until the top is even. Bake for 1 hour, or a little less if the pan is black.

*Glaze: While cake has ten minutes to go, make the glaze.Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

*Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in. (Note: The first time I made this I drizzled 1/3 of it on the bottom of the cake, I had a very hard time getting it out of the pan. The second time I drizzled it all over the top and it soaked up most of the liquid by itself.)

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