Tuesday, January 1, 2013

Happy New Year Rum Cake

I don't do dessert at home all that often. It's just too tempting to have anything much more than sea salt dark chocolate in the house. This cake for New Year's Day is a perfect once a year exception.

Ingredients:

1 package yellow cake mix
1 small package vanilla instant pudding mix
4 eggs
1/2 cup water
1/2 cup rum
1/2 cup vegetable oil

Glaze:

1/4 cup butter
1/2 cup sugar
1/2 cup water
1/4 cup rum











                                                                                    Instructions:

Blend all cake ingredients and pour into a greased bundt pan. (I like to heavily butter the pan and coat in with chopped pecans) Bake at 350 degrees for approximately 45 minutes. Cool 10 minutes and turn out onto serving plate. Use a skewer to poke holes in the cake to help absorb the glaze. Drizzle (I'm using this word lightly. Better words might be slather, soak, drench...you get the idea) with glaze and let it rest 24 hours before serving.



To make the glaze bring sugar, butter, and water to a boil over medium heat. Remove from heat, add rum (then more rum) and "drizzle" over cake.   When you get tired of the drizzling thing, just pour the remainder of rum ...ahem, I mean "glaze" in the well in the center.

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