For many of us, the Holidays are not the Holidays without Rum Cake. A couple of years ago I decided to get over my fear of being “allergic to baking” and decided to bake a cake. To my surprise it turned out okay. After a few practice runs I decided to step it up and bake a rum cake for family and friends. Let’s face it; liquor and sweet desserts are favorites around the Holidays. I must say the rum cakes were the bomb; and they were very easy to make. In true Ocky Williams fashion I had to put my own little touches on it.
I HIGHLY recommend Betty Crocker SuperMoist Golden Vanilla Cake Mix. The pudding is already in the mix.
1/2 cup chopped walnuts
1/2 cup chopped peacon
3/4 cups water
1/2 cup dark rum (Caption Morgan or Bacardi Black or Gold)
1/3 cup vegetable oil
1 Skewer (wood or metal)
Oil or Non-stick cooking spray
1 cup butter
1 cup brown suger
3/4 cup dark rum
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan or spray with non-stick cooking spray. Sprinkle nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix, eggs, 3/4 cups water, 1/2 cup dark rum, 1/3 cup vegetable oil, dash nutmeg and cinnamon. Mix ingredient together thoroughly. Pour batter over chopped nuts in the pan.
Bake in oven for 60 minutes, or until the skewer inserted into the cake comes out clean. Remove from oven and let cool for 10 minutes.
To make the glaze
In a saucepan, combine cup butter, 1/4 cup rum and 1 cup brown sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
Remove from heat and stir in 1/2 cup rum.
With skewer poke about 10 to 15 holes throughout the cake. Pour glaze mixture evenly over cake and let set for about 20 minutes. Invert bundt pan to large plate.
To lessen the “rum” taste, when making the glaze use 1/4 cup water in saucepan.
Want to experiment? Try coconut rum instead of regular dark rum. For a stronger
drunk rum cake use Parrot Bay 90 Proof Coconut Rum.