Sunday, April 1, 2012

Golden Rum Cake

I generally stay away from cake mix cakes. Not because I don't enjoy them, but because I like to challenge myself when I bake, and it just seems like a cop-out to start with a box of Betty Crocker.

When time is short, however, and outcome important (e.g., when you have only an hour or two to put together something for a girls' get-together 45 miles away), nothing beats a short cut. Combine that with a hearty helping of booze, and you have what I like to call "magic."

For this particular occasion, I turned to Allrecipes, typed "rum cake" into the search field, and sorted by rating. This one came out squarely on top, with a perfect 5-star rating and 866 reviews. I figured, 866 can't be wrong, right?

The reviews around the dinner table are in, and I can officially add my rave to the mix. Easy, moist, rummy and delicious. What could be better than that?

Golden Bundt Cake
(adapted a tiny bit from Allrecipes)

  • 1 cup chopped walnuts
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup dark rum

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

    In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

    Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.

    While cake sits, make the glaze by combining butter, 14 cup water and 1 cup sugar in a saucepan. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

    Pour half the glaze into the bundt pan. Reisert cake. Using a meat fork, a skewer, or a chopstick, poke holes in the bottom of the cake. Carefully pour the rest of the glaze over the cake, and let sit for at least an hour.

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