Thursday, January 1, 2009
This is my favorite rum cake of all time. I am sure that there are many variations of it. Mine is called AA Rum Cake, because my co-workers and I enjoyed every holiday season when I was working For American Airline.
Use a Bundt pan for this recipe. Bake at 350F for about an hour
Ingredients: FOR THE CAKE
One yellow cake mix - I like Betty Crocker - but I think they are all about he same.
1/2 C Dark rum - I use Meyer's
1/2 C Wesson Oil - I use any canola oil I have on hand - light tasting oil is the key here.
1/2 C Water
Cup of chopped walnuts
Pam - or other non-stick cooking spray. I like to use the Pam one that has flour in it too.
Ingredients: FOR THE GLAZE
1/4 C water
1/2 stick of butter - melted
1 C sugar
1/2 C dark Meyers Rum
Spray the bottom of the pan lightly with Pam. Spread the chopped nuts evenly in the bottom of the pan . Mix the packaged cake mix, 4 eggs, rum,oil &water together. Bale in a 350F oven for about an hour or until a bamboo skewer or cake tester comes out clean.
To make the glaze. Put the water, butter and sugar in a pan and boil for about 5 minutes. Stir constantly until the sugar is well melted and blended. Remove the pan from the stove and add the rum to the 'brew'.
Poke holes all over the cake with a skewer or cake tester and brush the glaze all over the cake. It will take several coating and some patience to get it all used up. I generally add more skewer holes as I go and fill them up with the glaze. Let the cake sit to absorb all of the glaze mix. Serve as you like and enjoy! It really is one of my favorite and most easy recipes. Making it always reminds me of the late shifts I used to work, when holidays were just another work day - but little things like this made us all feel more like family. Good memories and a good cake! No! You simply cannot get tipsy at all from this cake ..... well unless maybe you drank the glaxe rather then putting on the cake !!