Motto: If I can do it, YOU can do it. And even if I can’t, you probably still can.
Why did I decide to do a Christmas Rum Cake in May?
A. I had plenty of Rum
B. I needed something to blog about
C. I bought a Bundt cake pan at a yard sale this weekend
D. All of the above
If you said D – you are correct! I found this recipe at my favorite blog -The Pioneer Woman, and it looked fairly easy. The fact that I’m on a diet and can’t actually EAT any of it is beside the point.
First mix together 1 box yellow cake mix, 1 small package of instant vanilla pudding, 4 eggs, 1/2 cup of cold water, 1/2 cup of canola oil, and 1/2 cup of rum. They say dark is best but I used light and it’s fine.
Once that’s mixed, grease and flour your Bundt cake pan. I use Baker’s Joy which is both a spray BUTTER and a spray Flour. Super easy. Then pour 1 cup of finely chopped pecans in the bottom of the pan. Sprinkle a couple of tablespoons of brown sugar over the nuts. Then pour the cake batter on top. Even it out with a rubber spatula to make sure it’s level and cook at 325 degrees for one hour. UNLESS the inside of your pan is black – then try 45 minutes, that worked for me. By the way, I MAY need to invest in a new rubber spatula.
While that’s cooking, clean your messy kitchen, unload the dishwasher, figure out that your dishwasher is useless, take out everything and wash by hand and forget all the plans you had for cleaning the REST of the house.
About 10 minutes before your cake is finished, make the glaze. Melt 1 1/2 sticks of butter in a saucepan, then add 1/4 cup water and 1 1/2 cups of sugar. Boil for 4 – 5 minutes, stirring constantly. When done, turn off heat and add 3/4 cup of rum. Reheat and stir for 30 seconds.
Take out the cake and immediately drizzle 1/3 of the glaze on the bottom of the cake. Allow to sit for 5 minutes. Then put the cake on a cake plate and stick it gently, all over, about 100 times with a fork. Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. And all over your table. Cool to room temperature to give it time to soak up all the glaze.
Pioneer Woman’s is on the left. It does look a bit glazier, but I’m happy with my result. PLUS my bridge partner told me that glaze can be affected by the weather and it was DAMP. A couple of tips I learned along the way – wipe the excess cake off the platter BEFORE applying the glaze so you’ll have a prettier presentation, and use a bigger cake platter. If you said, “well DUH” to that, this blog post is not for you Miss McSmarty Baker Pants.
Moron Test Grade – A+ This was EASY, looked fancy, had the high-falutin touch of a Rum Glaze, and was yummy – IF you like rum. Without the coke. To each his own.
Note- Mom, the rum was actually my brother’s, not mine. He left it here a while back. You might need to watch him. Just saying.
3 thoughts on “Moron Test Kitchen – Rum Cake”
That cake looks really good are you sure Ashleigh didn’t bake it.
I was thinking JD, or even Rachel…
I know for a fact it wasn’t Ashleigh!!!