Tuesday, December 27, 2011

Rum Cake


Christmastime is a very busy time for me with all of the extras that have to be done along with the old regular stuff.  I love the season though and all of the beautiful lights, decorations, food, and music.  Oh do I love the Christmas music.  This year Christmas was a little different for me but I enjoyed seeing and doing new things.  Christy and I went to church at 11pm and I loved all of the music that we heard and sang.  We sang at least 6 carols and Christy could barely keep her eyes open. lol  I'm the night owl not her, but she was a trooper to go with me since she knows how much I love it.  Anyway, I'm glad to get all of the Christmas baking done and on with the new year.  This week I made Rum Cake and I think this is the original Bacardi Rum Cake recipe and I've made this for years.  It's an easy recipe and makes a really moist cake.  I do the rum glaze a little different than the original recipe.  Instead of just drizzling it over the top of the cake, I keep the cake in the pan and pour the glaze into the bottom of the cake so that it absorbs all of the liquid.  This makes for a much stronger rum taste so if you don't want that strong of a rum taste, just drizzle the glaze over the top of the cake.  Here's to the New Year!

1/2 cup chopped pecans
1 pkg Butter Recipe Golden Cake Mix
1 pkg instant vanilla pudding mix
1/2 cup light rum
1/2 cup water
1/2 cup veg oil
4 eggs

Grease bundt or tube pan. Crumble nuts in bottom of pan.  Put cake mix and pudding mix in mixing bowl.  Add rum, water, oil, and eggs.  Mix 2 minutes at medium.  Pour batter into bundt pan and bake for 50 - 60 minutes in a 325 degree oven. 

Hot Rum Glaze

1 cup sugar
1 stick butter
1/4 cup light rum
1/4 cup water

Place in a small sauce pan and bring to a boil.  Boil for 2 to 3 minutes. Remove the cake from the bundt pan and pour the glaze over the hot cake and let set for 30 minutes.  Or leave in the pan and pour glaze over bottom of cake and cool.  Remove cake from the pan. 

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