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SPICED RUM CAKE with BUTTER RUM GLAZE




Here is what you will need for the cake:
1 pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 cup Captain Morgan's Spiced Rum
1/2 cup cooking oil
1/2 cup water
4 big eggs
1/2 cup chopped pecans, toasted and soaked in more spiced rum

How to make it



Preheat oven to 350 degrees. Liberally spray a Bundt pan with vegetable oil cooking spray. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 cup water. Add the eggs one at a time, beating well after each addition. Evenly distribute the prepared pecans in the bottom of prepared Bundt pan. Pour the batter in. Bake 50 to 55 minutes. Do not remove the cake from the pan. Allow it to cool almost completely on the counter before removing it.

BUTTER RUM GLAZE

1 cup sugar
1/4 cup brown sugar
1 stick butter
1/3 cup spiced rum
1/4 cup water
 In small saucepan, bring the sugar, butter and water to a boil and cook for 3 minutes. Add rum. With a fork, make holes in the top of the cake. Drizzle over cooled cake. Let glaze drip down the sides of the cake. Allow glaze to cool and then add more of the cooled glaze which will be a little thicker.

NOTE: I took this to my girlfriend Bev yesterday for her birthday which is actually today. She loves rum so I just knew that this would be the perfect cake for her. We all had a slice and my husband replied that it was richer than Stuart Dickson who is my boss man. I agreed! So if you know anyone that this cake would mean anything to you just might want to make one yourself and share the love....