Thursday, June 24, 2010

Butter Rum Cake

This Rum Cake is simple because it has very few ingredients and it's made with box cake mix.  It's rich and the flavor gets better the longer it sits. 
Alison J.

Cake Ingredients
1 box Duncan Hines Butter Recipe Cake Mix
1 1-3/4 oz. box Instant Vanilla Pudding Mix
4 eggs
1/2 c. milk or water
1/2 c. vegetable or canola oil
1/2 c. dark rum

Glaze Ingredients
1/2 c.butter
1/4 c.water
1 c. sugar
1/2 c. dark rum

Preheat the oven to 350.  Spray a bundt pan with cooking spray.  Combine all cake ingredients and beat on medium speed for a couple of minutes.  Pour cake batter into greased bundt pan. Bake cake for 1 hour.  Let the cake cool in the pan, then invert it onto a serving platter.  With a fork, prick the entire top of the cake to create holes for the glaze.

To make the glaze, melt butter in small saucepan.  Add water and sugar and stir constantly for 5 minutes, until sugar dissolves.  Remove your pan from the heat and add the rum.  Stir until combined, and then begin spooning it on top of the cake.  It will likely puddle around the cake, but use a spoon to pick up the excess and spoon it back on top of the cake.  

Mom's Serving Suggestion:  Top rum cake with vanilla ice cream and fresh peach slices.  Unbelievably delicious!

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