Rum Cake
When I discovered this recipe, I finally understood why God made Bundt pans! Moist and flavorful and just the least little bit wicked. A very special dessert.
Cake:
1 cup chopped pecans
4 large eggs
1 package yellow cake mix
1 (3-oz.) package instant vanilla pudding
1/2 cup water
1/2 cup vegetable oil
1/2 cup light rum
Glaze:
8 Tbsp. unsalted butter
1 cup sugar
1/4 cup water
1/4 cup light rum
Preheat the oven to 325º F. and grease and flour a Bundt cake pan. Spread the pecans over the bottom of the pan and set aside.
With an electric mixer, beat the eggs until they are a light lemon color. Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined. Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean. Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
Toward the end of the cake’s baking, make the glaze. In a medium saucepan, bring the butter, sugar, water and rum to a boil. Reduce the heat to low and let the mixture continue to simmer for 3 minutes. Remove from the heat. While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake. Let the cake sit for an hour before serving to absorb the glaze.
Variation: Glaze the cake a second time. An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan. Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum. Bring this to a boil and stir until it has thickened. Pour the hot glaze over the cake and let it sit for another hour before serving.
Serves 8 to 10 people.
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