Literally the first time I ate this cake was when I came home from the hospital after giving birth to our son, James. He surprised all of us as he decided to arrive five weeks early. We were living in New England where it is the custom for friends and family to provide dinner for the exhausted new parents. Two people we came to know from our birthing classes, having heard we would no longer be attending class and the reason why, came over the second week we were home with dinner in hand. Our menu that evening was a delicious Quiche, Green Salad, and a Rum Cake. I didn’t stop to consider how the Rum Cake would impact me, lets just say Mom and son, slept very well that evening.
We make it several times a year usually during Thanksgiving and/or Christmas. Delicious and easy.
Ingredients:
1 cup pecans, chopped and toasted
FOR BATTER:
1 package yellow cake mix
1 package Jello vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup avocado oil
1/2 cup Bacardi Dark Rum
FOR GLAZE:
1/4 cup butter, melted
1 cup granulated sugar
1/4 cup water
1/2 cup Bacardi Dark Rum
Method:
1. Preheat oven to 350 degrees.
2. Grease bunt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all batter ingredients together. Pour batter over nuts in pan. Bake one hour. Set on rack to cool. Make glaze below.
5. Invert on serving dish and remove bunt pan. Prick top all over (I use a metal skewer) and drizzle and brush glaze evenly over top.
6. FOR GLAZE:
7. Melt butter in sauce pan.
8. Stir in water and sugar. Boil 5 minutes stirring constantly.
9. Stir in rum.
Sounds yummy. 😀