Rum Cake
4. In your mixer on medium speed add your eggs, cold water, vegetable oil, dark rum, vanilla pudding, and yellow cake box mix. Continue to mix ingredients until combined thoroughly.
5. Once the cake batter is mixed thoroughly, pour it carefully into your bunt pan over the chopped nuts.
6. Place the cake into the oven for 1 hour
***TIP: I always rotate my cakes, brownies, cupcakes, etc half way through just to make sure everything bakes evenly in my oven.
7. Once the hour is up, use what my grandma would say is the "toothpick test.". Just slide a toothpick into the center of the cake and remove. If the toothpick comes out clean your cake is done, if it has cake batter attached it needs a little longer to bake.
8. When done baking removed the cake from the oven. Run a butter knife along the edges of the pan to help release the cake from the sides of the bunt pan. Take a large plate, place it over the punt pan and invert the cake.
***TIP: I always try to do this while the cake is still warm, because it comes out of the baking dish much easier than if cooled. Also the cake will continue to cook if it remains in a hot baking dish.
9. Give yourself a pat on the back, you successfully baked your cake. Now it's time to start the RUM GLAZE!!!
Glaze
1. Place a sauce pan over medium heat. Add butter, water, and sugar into the pan. Cook the ingredients until the sugar dissolves
2. Once the sugar dissolves it time to add the good stuff....rum! Turn off the flame on your stove top, add the rum, and then continue to cook over medium heat for 10-15 minutes.
***TIP: Make sure to turn the flame off when adding alcohol, you don't want to start a fire
3. Remove the glaze from the heat and let it cool enough to work with. While cooling poke a TON of little holes all over your cake. This will allow the glaze to get into every nook and cranny, filling your cake with a ton of flavor.
4. Before we start glazing I need to tell you a little secret...DO NOT RUSH THE GLAZING PROCESS!!! I normally spoon 4-6 T of glaze over the cake to start out. Let the cake absorb the glaze for 15-20 minutes and repeat until your glaze is gone
5. I know I just got an eye roll, and someone instantly thinking I don't have time for this. Sure you do, go run to the grocery store, pick up your kid, take a shower, or whatever else you do in 15-20 minutes and just come back and glaze again. It is so worth it in the end, TRUST ME!
6. This cake is my mom's request every year for her birthday, no joke. This cake was also introduced to me by my husband on my 21st birthday (yes ladies he baked it). This year however we will use it during Thanksgiving to help shake things up a bit.
7. Happy Thanksgiving everyone, enjoy!!!
Cooking Time: 60 Minutes; Yields 12 People
Ingredients
Cake
1 cup pecans, chopped
1 yellow cake box mix (you don't need to reinvent the whee, just use a box and doctor it up)
1 small pkg vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup veggie oil
1/2 dark rum
Glaze
1 stick butter; melted
1/4 cup water
1 cup sugar
1/2 cup dark rum
Cooking Instructions
Cake
1. First thing is first, pre heat your oven to 325 degrees F
2. Find a bunt pan, butter and flour the pan so your cake doesn't stick while cooking
3. Place your chopped pecans into the bottom of your now buttered and floured bunt pan
5. Once the cake batter is mixed thoroughly, pour it carefully into your bunt pan over the chopped nuts.
6. Place the cake into the oven for 1 hour
***TIP: I always rotate my cakes, brownies, cupcakes, etc half way through just to make sure everything bakes evenly in my oven.
7. Once the hour is up, use what my grandma would say is the "toothpick test.". Just slide a toothpick into the center of the cake and remove. If the toothpick comes out clean your cake is done, if it has cake batter attached it needs a little longer to bake.
8. When done baking removed the cake from the oven. Run a butter knife along the edges of the pan to help release the cake from the sides of the bunt pan. Take a large plate, place it over the punt pan and invert the cake.
***TIP: I always try to do this while the cake is still warm, because it comes out of the baking dish much easier than if cooled. Also the cake will continue to cook if it remains in a hot baking dish.
9. Give yourself a pat on the back, you successfully baked your cake. Now it's time to start the RUM GLAZE!!!
Glaze
1. Place a sauce pan over medium heat. Add butter, water, and sugar into the pan. Cook the ingredients until the sugar dissolves
2. Once the sugar dissolves it time to add the good stuff....rum! Turn off the flame on your stove top, add the rum, and then continue to cook over medium heat for 10-15 minutes.
***TIP: Make sure to turn the flame off when adding alcohol, you don't want to start a fire
3. Remove the glaze from the heat and let it cool enough to work with. While cooling poke a TON of little holes all over your cake. This will allow the glaze to get into every nook and cranny, filling your cake with a ton of flavor.
4. Before we start glazing I need to tell you a little secret...DO NOT RUSH THE GLAZING PROCESS!!! I normally spoon 4-6 T of glaze over the cake to start out. Let the cake absorb the glaze for 15-20 minutes and repeat until your glaze is gone
5. I know I just got an eye roll, and someone instantly thinking I don't have time for this. Sure you do, go run to the grocery store, pick up your kid, take a shower, or whatever else you do in 15-20 minutes and just come back and glaze again. It is so worth it in the end, TRUST ME!
6. This cake is my mom's request every year for her birthday, no joke. This cake was also introduced to me by my husband on my 21st birthday (yes ladies he baked it). This year however we will use it during Thanksgiving to help shake things up a bit.
7. Happy Thanksgiving everyone, enjoy!!!
No comments:
Post a Comment