Rum Cake

This rum cake is tough for me to post about - I made it about two weeks ago and it's been gone for so long. And I want a slice NOW. I guess that's my payback for not posting it earlier. I'm dreaming about the butter rum glaze...

Disclaimer: I totally failed at getting this out of the bundt pan. You can tell. I buttered the pan, but I should have sprayed it with some cooking oil since there's all that brown sugar stickiness involved.

One more thing:

Twilly Flashback - This is the puppy in March 2012!

Pioneer Woman's Rum Cake

From her blog

So this Pioneer Woman recipe is a cake mix AND pudding mix combo, which I think is great because it made it really really fast and easy. However, I usually don't have boxed cake mixes so I would normally just whipone up.

FOR THE CAKE

1 box (about 18 Oz.) Yellow Cake Mix

1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix

4 whole Eggs

1/2 cup Cold Water

1/2 cup Canola Oil

1/2 cup Rum (dark or light Is Fine) (I used dark, Gosling's Black Seal.)

1 cup Chopped Pecans (I used almonds)

Brown Sugar (optional)

 GLAZE

1-1/2 stick Butter

1/4 cup Water

1-1/2 cup Sugar

3/4 cups Rum

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:

While cake has ten minutes to go, make the glaze.

Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.

Eat. Enjoy. And don’t feel guilty. It’s Christmastime! (Or it's not, haha. You probably should feel guilty.)