Pewter Rose rum cake

The Wild Women have been excused to go back to their previously lived lives. But we’ll always have the rum cake.

Back in the day, you would often find us at The Pewter Rose, which is still a much-beloved edgy restaurant in Charlotte. Jody was especially fond of their rum cake, which she would share with her soon-to-be husband. Husband One did not make the cut (she is deliriously happy with Husband Two), but the rum cake did.

Of everything we ate at our reunion, and I hope I am not offending anyone (including myself), the rum cake was the biggest hit. At the end of two days, a rum cake that would normally serve 16 was completely gone.

So, without further ado, here is the Pewter Rose’s rum cake.

Pewter Rose Rum Cake

1 box devil’s food cake mix

1 small package instant chocolate pudding

1 cup chopped pecans

4 eggs

½ cup vegetable oil

½ cup whole milk

½ cup dark rum

Combine all the ingredients and beat with an electric mixer for four minutes. Pour into a greased bundt pan and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Remove cake from pan when cool enough. Put in rimmed plate. Pierce with fork and drizzle with rum sauce. There will be a lot of liquid in bottom of plate, but it will be absorbed into cake.

Rum Sauce

1 stick butter

¾ cup sugar

¾ cup water

1 cup dark rum

Bring the butter, sugar and water to a rapid boil, turn down the heat and simmer for 4-5 minutes, stirring occasionally. Remove from heat and add a liberal cup of rum.

Jody’s note: If you want rum overkill, make a glaze of powdered sugar mixed with rum. After the cake cools, glaze.

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