- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Wednesday, November 26, 2014
Holiday Rum Cake
Now for the awful truth. It's the recipe that is made with yellow cake mix and Jello pudding mix. I thought about a scratch version but knew it would never quite match the classic posted so many times on the internet. If it ain't broke don't fix it. I had some caramel sauce in my refrigerator and added half a cup on rum to make the glaze (see Caramel Confidence, Oct. 19, 2014).
Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan and set aside.
4 eggs beaten
1/2 cup canola oil
1/2 cup water
1/2 cup dark rum
Mix these ingredients with and electric mixer until well blended.
1 box 18.5oz box of yellow cake mix
1 oz box Jello vanilla pudding mix
Pour into prepared bundt pan and bake for 45 minutes. Remove from oven and poke hole with a skewer over the surface. Pour 1/2 cup of caramel rum glaze over the warm cake. Turn out onto cooling rack with parchment or something to catch the excess glaze. Poke holes over the top and pour the remaining 1/2 cup over the top. Garnish with toasted pecans or walnuts.
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