Cake with a kick

At Saturday night’s Greedy Santa gathering, there were a number of interesting dishes, but the most unique award had to go to the pheasant-wild rice chowder, concocted by Rick and Dayna Von Holdt. Rick was recently on a hunting trip and wanted to share his bounty of birds.

Even though I’m not big on wild game, I intended to give it a try on my second go-round of the buffet table, but was too stuffed (is that a pun?) from all the other goodies. But I heard a lot of oohing and aahing from the other diners, so it must have been pretty tasty.

There were some oohs and aahs over the cake that I brought, too, but that might have just been because of all the rum it contained. The recipe, of course, comes from DotMom’s “Mixing & Musing Cookbook.” When I make this cake for a work event, for instance, I follow the recipe as given here. But when I make it for a social event, such as Saturday night’s party, I up the alcohol content a bit and add the rum to the glaze at the very end so it doesn’t all evaporate. I’ve also used spiced rum with very good results.

This time, I used my stash of Texas pecans, toasted and caramelized with a bit of sugar on the stovetop (be careful; the nuts will burn easily if not watched with an eagle eye), in the bottom of the Bundt pan.

Rum Cake

Oil a Bundt cake pan thoroughly and sprinkle with ½ cup chopped nuts.

Combine 1 package yellow cake mix, 1 (small) package instant vanilla pudding mix, ½ cup light rum, ½ cup oil, ½ cup water and 4 eggs. Beat 8 minutes. Pour batter into prepared Bundt pan and bake 55 minutes at 350 degrees.

Glaze: In a small saucepan, combine 1 stick butter, 1 cup sugar, ¼ cup light rum and ¼ cup water. Cook 2 to 3 minutes.

Poke holes in hot cake with (metal) knitting needle or a skewer. Pour hot glaze over cake, still in pan, allowing glaze to run into hold and down sides of pan. Cook about 30 minutes and remove from pan.
 

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