I don’t know where your parents stored the liquor, but in my house, it was in the cupboard above the stove. I’m assuming they kept it there because they thought it was out of reach. Luckily for me, I worked miracles with a yardstick and a catcher’s mitt.
Check any caker’s liquor cabinet or cupboard and guaranteed you’ll find a bottle of rye, a bottle of rum and, if it’s near Christmas, a bottle of Bailey’s. Sometimes, you’ll find Blue Curaçao, but only if someone needed to make Blue Lagoon punch for a baby shower.
This delicious Bacardi Rum Cake packs a doozey of boozey – there’s a full cup of rum in this Bundt! If you start telling dirty limericks to your company after finishing a slice, don’t say you weren’t warned.
By the way, while most caker food manages to hit every branch of the ugly tree on its way down, this here Bundt is about the purdiest thing I’ve ever featured. Just look at it! I’ve decided to enter it into the International World Bundt pageant held every year in Monaco. Keep your fingers crossed. Grand prize is a bottle of Kahlua.
1 cup chopped pecans or walnuts
1 18 ½-ounce package yellow cake mix
1 4-ounce package JELL-O vanilla instant pudding mix
½ cup cold water
½ cup oil
½ cup Bacardi dark rum (See note 1)
¼ lb. butter
¼ cup water
1 cup sugar
½ cup Bacardi dark rum
Preheat oven to 325°. Grease and flour 10-inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Invert on serving plate. Prick top. Drizzle and smooth glaze over top and sides (See note 2). Allow cake to absorb glaze. Repeat until glaze is used up.
For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Options: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar (See note 3).
Note 1: I mistakenly bought Captain Morgan. Must've been the pirate uniform.
Note 2: Put the cake on a wire rack with a plate underneath. That way, you’ll catch all the drippings.
Note 3: Only do this if your name is Martha Stewartson.
Source: Celebration Cookbook, Canadian Bible Society
How is this a Caker recipe? Where's the Dream Whip? The Cool Whip? The Miracle Whip?ReplyDelete
There isn't even any Velveeta!!
Tee hee. You said prick.
For your information, this cake has three of the four caker food groups: JELL-O instant pudding, cake mix and rum. The fourth caker food group is reservations.Delete
I thought the fourth group was Regret?Delete
That's actually the fifth food group. Followed by the sixth food group. Which is gas.Delete
This rum cake is one of my favorite things ever and everyone I've ever served it to has loved it. I keep meaning to try making it with bourbon instead of rum.ReplyDelete
It's hard to go wrong with a booze-soaked cake, in my opinion. It seems to make people like you all that much more. Thumbs up for the bourbon. I might have to try it with blush wine one day. On second thought...Delete
My mom has made this recipe since I was little. Mmmm, rum cake...Loved taking that for school lunches!ReplyDelete
I bet your rum cake made you very popular with your classmates.Delete
I can never resist the pirate uniform either Brian. Aye aye Cap'n! This cake looks ridiculously delicious.ReplyDelete
It's the peg leg. What can I say?Delete
This cake is pretty darn good, I have to say. Just make sure you use up all of the glaze and that you poke the cake all the way down.
A International World Bundt pageant held every year in Monaco? Lucky I'm here already with my bundt pans at the ready. I hear the competition is fierce. I'll tell you a secret about that cake... I make it every year for my bake table at the Great Glebe Garage Sale in Ottawa and it sells out within half an hour. Most of my customers are middle aged women who need a little early morning boost before they head off to haggle. Cakers have the right idea!ReplyDelete
I've already booked my ticket to Monaco. Apparently, the runner-up gets a date with Prince Albert. I'd rather have one with Princess Stephanie. She seems more fun.Delete
I have NO doubt that your rum cake sells out. I usually carry around a mickey of Creme de Menthe when I'm garage sale-ing. Keeps my breath fresh.
Pro tip: While still warm and after enthusiastically poking holes in bottom, pour 1/4-1/2 the glaze slowly into bottom. Let stand for 10 min or so. Place the cake back in the pan, right side up, and poke more holes, and then pour the rest of the glaze in and let it sit overnight. Boozy. When I made my version this way, the party guests declared they were doing cake shots. Yessss.ReplyDelete
Jane, you're a woman after my own heart.Delete
I've been making this recipe for years. It's a favourite at the office pot luck lunches. The teetotaler's are ALWAYS the biggest fans!ReplyDelete
What they don't know won't hurt them. Although they may wonder why they have a headache the next morning.Delete