My Dad used to make this wonderful cake when I was a kid, and I’ve always loved it. I loved it so much, that one day while attending high school, I took a piece of Rum Cake as part of my lunch. Well, to make a very long story short, the teacher I had directly after lunch smelled the alcohol on my breath and did not believe a word of my explanation. I was sent to the office, and my parents were called (they had no idea I’d included a piece of the alcohol laden yumminess in my lunch). When my Mom confirmed my story with the Principal, I was still sent home. You could tell they had no clue what to do with someone who clearly smelled of alcohol, but had not drank and was not drunk. (The alcohol actually cooks out….ummm, kinda)
When my parents got home, all they could do was ask me ‘what the hell were you thinking??!!’ And then follow-up such a serious question with a chuckle. They knew that it was just a dumb thing I did, and that I meant no harm. Actually, it never really crossed my mind that I had alcohol breath.
So bottom line. Though this sounds pretty obvious I’ll give you a warning. Rum Cake is safe for all ages…but make sure your kiddies don’t take it to school!
Ingredients
Topping
1 cup chopped pecans
1/4 cup butter, softened
1/4 granulated sugar
1 tsp cinnamon
Cake
1 (18.25 ounce) package yellow cake mix w/ pudding in the mix
4 eggs
1/2 cup skim milk
1/2 cup vegetable oil
1/2 cup rum (I used Bacardi)
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup rum
Directions
Preheat oven to 325 degrees F. In a medium bowl, combine the ingredients for the topping. Grease and flour a 10 inch Bundt pan, then sprinkle the topping mix on the bottom of the pan.
In a large bowl, combine cake mix, eggs, milk, oil and 1/2 cup rum. Blend well. Pour batter over crunchy topping mix in the pan.
Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Once the cake is removed, let sit for 10 minutes in the pan, then take a rubber spatula, or flat instrument and gently loosen the cake from the sides and the center of the bundt pan. Pour about 1/3 of the glaze down the sides, rotating the cake so the glaze is distributed evenly, then repeat the process with about 1/4 of the glaze for the center of the cake (around the inner rim of the cake pan). This will allow the glaze to flow to the bottom of the pan (the top of the cake), and also coat the sides of the cake. Poke about 5 holes in the cake and pour the rest of the glaze over the top (which will be the bottom) Let the cake rest for about an hour, then invert onto a serving platter.
Directions for making the glaze
In a medium saucepan, add the butter, water, and 1 cup of sugar. Combine and bring to a boil. Let the mixture gently boil for 5 minutes stirring constantly. Remove the saucepan from the heat and add the 1/2 cup of rum.
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