I’m not a huge fan of rum. You know that first time you drink too much as a teenager and you never touch whatever that drink was again? It was rum and Coke for me. Then in the South you have that traditional Christmas treat, rum balls. Yuk. So when my husband got an e-mail from his car dealership around Christmas with this rum cake recipe, he got very excited because he doesn’t have an aversion to rum. And because I love him, I told him I’d make the cake.
Well, it’s delicious. And it just gets better over time as the rum sugar glaze soaks through the cake. The only semi-hilarious thing, at least to me, was that he took a large Tupperware container and turned it upside down, claiming it was a cake holder. No, it’s a Tupperware container turned upside down. So now, we have to carefully pry the lid off the bottom before taking the “top” off. Well, maybe it’s not so hilarious. But you’d have to meet Mark. He is a lawyer and he brings a legal precision to everything else he does. Let’s just take dishwasher arranging as an example. The plates have to be arranged in a certain way as to maximize the available space left for the disposable plastic containers, which aren’t really disposible (don’t you think Glad got a little miffed when they realized we weren’t going to throw those things away?). The containers are also arranged a certain way with the lids tucked safely behind each container. If I stray and misplace something in the perfectly arranged dishwasher, he will go back behind me and “fix” it.
Alright, enough of that. Enjoy your cake.
1 tablespoon melted butter
¼ cup white sugar
¼ cup chopped pecans
1 package yellow cake mix
1 3.5-ounce package instant French vanilla pudding
½ cup water
½ cup vegetable oil
½ cup dark rum
¼ cup butter
½ cup white sugar
1/8 cup water
1/8 cup dark rum
Directions 1. Preheat oven to 350 degrees. Coat bundt pan with 1 tablespoon melted butter. Sprinkle ¼ cup sugar and finely chopped pecans so that they coat the pan.
2. In a large bowl, combine the cake mix and instant pudding. Add ½ cup water, ½ cup oil, ½ cup rum and 4 eggs. Mix until smooth and well blended. Spread evenly into the prepared pan.
3. Bake 50-55 minutes or until a toothpick inserted into the cake comes out clean.
4. In a saucepan over medium heat, combine ¼ cup butter, ½ cup sugar, 1/8 cup water and 1/8 cup rum. Bring to a boil and then remove from heat. Poke holes in the bottom of the cake using a fork (I use a chopstick for this – it makes deeper, bigger holes). Pour glaze over the hot cake. Allow cake to cook completely before removing from pan.