Saturday, December 8, 2012

Rum Cake

Rum cakes are the perfect holiday treat- rich and buttery with a crunchy sugar crust.  They keep well for a few days and make a great dessert, snack, or even breakfast! The first time I made this cake, one of my good friends, Katie, had just returned from a trip to Trinidad and brought me a HUGE bottle of dark Trinidadian rum. Since i'm not much of a rum drinker, I decided to make a cake with it.  I brought her my first rum cake as a thank you, and ever since this recipe has been in high demand!

I found the recipe in a book my mom gave me, "Someone's in the Kitchen with Melanie," by local Greensboro cookbook author Melanie Soles.  It starts with a boxed cake mix and the best part is everything goes into the same bowl.  You can whip up the batter in no time, so it's quick in a pinch!

Ingredients:
Batter:
* 1 package Duncan Hines Deluxe Golden Yellow cake mix
* 1 regular size instant vanilla pudding mix
* 1/2 c. water
* 1/2 c. dark rum
* 1/2 c. vegetable oil
* 4 eggs

Glaze:
* 1 1/2 c. sugar, divided
* 1 stick butter
* 1/4 c. dark rum (**The recipe says light rum for the glaze, but I use dark rum)
* 1/4 c. water

Preheat oven to 350.  Grease and flower a Bundt pan.  Comine all ingredients for batter and mix until smooth.  Pour into the Bundt pan and bake for 45 minutes, or until cooked through (insert a wooden skewer into the cake; when it comes out clean the cake is done).  Cool the cake in the pan on a wire rack for ten minutes or so.  Meanwhile, prepare the glaze by bringing 1 c. sugar, butter, rum, and water to a boil.  Whisk the glaze continuously for 2-3 minutes (don't walk away!).  Remove the heat, set aside.  Line a baking sheet with tin foil and a wire rack, and flip the cake on top of the rack (I do this so that the any glaze drips fall on the tin foil).  Stir in the additional sugar to the warm glaze.  Spoon the glaze over the cake and sprinkle with additional sugar if desired.



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