Maxie's Historical Rum Cake

A Moist and Nutty Cake

 with the Deep Flavor of Dark Rum

Servings:  Approximately 12 slices

Approximate Prep Time:  30 Minutes

Approximate Cook Time: 1 Hour

Ingredients:

1 cup chopped walnuts (could substitute pecans)

1 (18.25 ounce) package of yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup dark rum

1/2 cup butter

1/4 cup cold water

1 cup white sugar

1/2 cup dark rum

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).  Grease and flour a 10 inch Bundt pan.  Sprinkle chopped walnuts or pecans evenly over the bottom of the pan.

2. In a large bowl, combine the yellow cake mix and pudding mix.  Mix in the 4 eggs, 1/2 cup cold water, 1/2 cup vegetable oil, and 1/2 cup rum.  Blend well.  Pour batter over nuts in the bottom of your Bundt pan.

3.  Bake at 325 degrees F (165 degrees C) for 1 hour or until a toothpick inserted into the cake comes out clean.  Cool cake for approximately 10 minutes in the Bundt pan and then invert onto a serving plate.  Prick the top of the cooled cake in preparation for the Rum Glaze.  Brush glaze over the top and sides of your cake, allowing the cake to absorb the glaze before repeating the process until all glaze has been applied and absorbed.

4. To Make Glaze:   In a saucepan, combine 1/2 cup butter, 1/4 cup water, and 1 cup of sugar.  Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.  Remove from heat and stir in the remaining 1/2 cup rum.

Maxie's Free Suggestions:

*For the cake batter:  Use Bicardi Dark/Select or Myers

*For the glaze:  If you can find it, use Appleton Estates Rum.  If unable to locate it, use either the Bicardi or Myers.  The Appleton Estates makes for a sweeter, almost tangy glaze without overwhelming the flavor.  Captain Morgan's is also good for the cake, but not recommended for the glaze.

* SIFT YOUR CAKE MIX and PUDDING!  They tend to clump easily if you don't sift them. ...  Or you could just use the Pillsbury Cake Mix with pudding already in the mix. 

* I use wooden skewer , rather than a toothpick, to poke about 30 to 40 holes in the top of the cake before applying the glaze. ...*  You could, immediately, upon removing your cake from the oven, pierce the bottom of the cake with a meat fork and poor the glaze over it.  Let it sit for an hour or two, upside down, then flip the cake in the Bundt pan over onto a serving plate and let it sit for a few hours to a day before serving.  Leaving the cake in the Bundt pan on the serving plate has two known advantages.  The first is that it keeps the cake moist, the second is that it detracts from people nibbling on the cake.

* A Note of Caution:  When making your glaze mixture, be aware that when the rum is added to the hot liquid mix, the mixture will "bubble up" and could possibly burn you.

Bon appetit / Enjoy your meal or in this case, Enjoy your Rum Cake!