Thursday, December 17, 2009

Leigh's Rum Cake

Foodie Friday Recipe, Foodie Friday is hosted by my sweet blogger friend, Designs by Gollum. Click to visit all the Foodie Friday participants.

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It also freezes beautifully. This makes a perfect gift to give! WHo doesn't love rum cake?

Prep Time: 25 minutes
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk (I use milk for added nutritional value. Water may be used instead.)

1/2 cup vegetable oil
1/2 cup Bacardi dark rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but it also works well to make some unforgetable for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste.


Bama Belle said...

sounds wonderful!

Maggie B said...

I really don't like the taste of rum, but the thought of this cake as french toast sounds yummy.
Merry Christmas from Normandy

Mid-Atlantic Martha said...

Now that looks like a wonderful slice of yumness!

Michael Lee West said...

I am baking this Sunday (for Dr. Gollum's cohorts), and this is THE recipe I need. I love that it holds up and didn't know that rum acts as a preservative. Perfect!
Sweet Wishes,