Sunday, December 18, 2011

Rum cake - bake or buy?

If you want a nice moist buttery rum cake you got two choices:  #1.  Buy or #2. Bake.  

Bake it yourself...

Ladies love a man who'll master the kitchen.  So if you're willing to try this tried-and-true recipe makes the moistest cake you'll ever eat.  It's also the perfect cake for mailing.  The rum acts as the perfect preservative.  It freezes beautifully also.

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Servings: 12 to 16 servings

Ingredients Needed

For the cake
1 cup chopped, toasted  pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

For the Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

How to do it

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

(Out comes this)

Buy one instead...

Don't have the nerve to try it yourself?  You can always order a rum cake from Amazon.  This way you'll know it's perfect and by the time you buy all the ingredients to bake one yourself this might even be more cost efficient.

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