Wednesday, March 24, 2010

Da Da Rum

So the next thing I shall talk about is my rum cake! Rum Rum Rum! Yum Yum Yum!

This is one of the most delicious and easiest cakes, ever to make. I sort of cheat because I use a boxed mix, but it's only because it is more moist than anything I could make on my own (as of right now. I'm experimenting with yellow cake this weekend. More on that, later.)

Ingredients and Tools:

Ingredients for the Cake:
1 box of yellow cake mix (I usually use Duncan Hines)
1 4-serving size box of instant vanilla pudding mix
4 eggs
1/2 cup cold milk (you can also use water if you're tryin' to keep the lactoses away)
1/2 cup vegetable oil
1/2 cup dark rum (I use Meyers)

Mixing bowl
Hand/stand mixer
Measuring cups
Bundt cake pan

Glaze Ingredients:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum (more Meyers, please!)

Tools for the Glaze:
Measuring cups
Bamboo Skewer
Pastry brush

For the Cake:
1. Preheat the oven to 325 degrees F.
2. Grease the Bundt pan and then flour it. (When I flour cake pans when I make a boxed cake, I use a bit of cake mix instead of flour. It won't turn your cake white, and it will taste like the cake itself! Ta-Da!)
3. Mix all of the cake ingredients together and beat for about 2 minutes with your electric mixer. (Told you it was easy).
4. Bake in the oven for 1 hour.
5. After the cake comes out of the oven, poke holes ALL over the place while the cake is still in the pan (while it's still warm). Get the skewer all the way into the bottom, you want the glaze to saturate that cake! (Sometimes, if I'm feeling generous, I make a double batch of the glaze).

For the Glaze:
Right after the cake comes out of the oven and is hokey-poked with holes, start the glaze!
1. Melt the butter in a saucepan
2. Stir in the water and the sugar. Boil for 5 minutes, stirring constantly.
3. Remove from heat and stir in the rum It will steam and possibly scare you, just keep stirring, you'll be fine!
4. Slowly pour the warm glaze over the cake (while it is still in the pan). It's okay if some sits on the top for a bit...let it soak in.
5. After is has been soaking for about 30 minutes or so, invert the pan onto your serving plate.
6. Use the pastry brush to get any leftover glaze onto the top of the cake.

Smile! It's done...and is tasty even after a few days of sitting out. It's good in the toaster oven 3 days later. It freezes beautifully. It is amazing!

Notes: You can do it with other flavors of cake/pudding mix. Some people add 1 cup of nuts to the mix (I don't 'cause so many people are allergic these days). It is delicious! Enjoy!!

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