Thursday, September 1, 2011

I want to have a good body, but not as much as I want dessert…

Have I got a treat for you!!

Rum cake!

Well, that’s not exactly true, because I ate it all. In lieu of sharing the actual cake with you, how about I show you how to make your very own? It’s really easy and if you’re anything like me, you probably already have all the ingredients in your pantry.

Well, to be honest, if you’re really like me, all you have is the rum and you’ll need to go to the store for the rest.

Now that I have all the ingredients, let’s get started…

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1 cup finely chopped pecans
1 pkg plain yellow cake mix
1 pkg vanilla instant pudding mix
1/2 cup dark rum
1/2 cup oil (canola, veg, soybean, sunflower)
1/2 water
4 large eggs

 Glaze
1/2 stick butter (4 TB)
2 TB water
1/2 cup sugar
1/2 cup dark rum

 

This is made in a Bundt pan. I have always had a Bundt pan, so I’m not sure how to make it if you don’t have one. I don’t even remember buying my first Bundt pan. It just seems like there has always been one in my cupboard. Hunh.

The first thing you’ll need to so is spray the pan with veggie spray (like Pam) and then put a few TBs of flour in it. Shake the flour around to coat the pan, then turn it over and tap out the extra flour. OR! You can use the new baking spray that has the flour in it already! That is awesome stuff, man. Anyway, you’ll need to grease and flour the pan so the cake won’t stick.

Put the chopped pecans (you can use walnuts, if you prefer) in the bottom of the pan, then set it aside.

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Put the rest of the ingredients in a large mixing bowl and blend on low speed for about 1 minute. Stop, scrape the sides of the bowl, then continue to beat the mixture on medium speed for 2 minutes. The batter should be thick and smooth. Using a rubber spatula, scrape the batter into the pan.

I’d like to take this moment to say, I always use Sailor Jerry rum in any recipe that uses rum. I like the spices in it and it’s just very smooth. As you’re mixing, you’ll smell all that rummy goodness. Don’t let the smell of the spicy rum tempt you to try the batter, it has raw eggs, you know.

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Oh what the hell…

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I never died as a kid, licking the bowl, doubt I will now…

Bake the cake in a 325° oven until it is golden brown and springs back when lightly pressed with your finger, about 58 to 60 minutes. Remove the pan and cool on a wire rack for about 20 minutes.

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P.S. your kitchen will be smelling GOOD right about now.

After about 20 minutes, run a knife around the edges of the cake and invert it onto your serving plate. Poke holes in the top of the cake with a wooden skewer (a chopstick works perfectly!).

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Now we prepare the glaze.
Put the butter in a small saucepan and melt over low heat. Add the sugar and the water, stirring. Bring the heat up to about medium and bring the liquid to a boil. Reduce the heat slightly and let the glaze simmer for about 5 minutes, until it’s thickened, stirring constantly. Remove the pan from the heat and stir in the rum. Oh! the smell!! MMMmmm!

Spoon the glaze over the warm cake, allowing it to drizzle down the sides and into the center of the cake. Let the cake cool before slicing (if you can manage to wait that long).

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Some of us have less patience than others.

Ta-da! You have just made the best rum cake of all time! 
Now, invite your friends over (or not!) and have a slice!

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We are getting out of dodge for the long weekend. We’re going with the Chefs Sue & Craig out to the beach where I do believe we will eat too much, probably drink too much, and also usher in the college football season! GO BUCKEYES!

What are you doing for the holiday weekend?

10 comments:

  1. That looks great! I've been looking for a new kind of cake. My neighbour, who helps me out in exchange for cake, is a picky eater - no chocolate, peanut butter or fruit is allowed in his cakes. I know he likes rum, but I'll have to ask what he thinks of pecans or walnuts.

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  2. Looks great! And I'm sure I have all the rum, I mean, ingredients , I need! ;)

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  3. How efficient - dessert and cocktails all in one! Yummo, as the Annoying One would say.

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  4. Enjoy your long weekend! I love the grandbaby bumps and pictures. Too cute. And I also adore marshmallow punkins. Yum!

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  5. Well, this weekend will be spend visiting my husband's family, which has turned into a trip that all I want to say on the internet is, "no comment". Why are inlaws so obnoxious?

    This cake looks delish! Your picture about not eating it with raw eggs was hilarious.

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  6. Mmm - spiced rum cake. Sounds delicious.

    I'm thinking the rum would offset anything the eggs would have. Don't you use alcohol to kill germs? I don't know that I have ever heard of a child or adult getting anything other than a slapped hand from tasting the raw batter. That chopstick looks an awful lot like a straw...

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  7. I wish I could suck on a piece right now. That sounded better in my head. It looks so good. Love rum cake and I'll have to try the Sailor Jerry.

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  8. Ahhh, just love how you get creative in the kitchen. Never been a fan of white or yellow cakes, I prefer chocolate, but with rum now that might be good too. I too loved your "never died as a kid, doubt I will now" attitude. I'd be more worried of eating the whole cake than tasting the raw batter.

    I recently heard of a great way to bake a cake without all the fat. Take any typical Chocolate cake mix and fold in 1 can of Pumkin(not pumkin pie mix). You can fill either a bundt pan or muffin pan (lined with cupcake papers)to make cupcakes. Bake as per instructions. It seems slightly dryer than a oil filled cake, but let it sit, and this cake only gets moister as the days go by. What a easy recipe, without all the guilt. Try it, you may just love it. I do! Happy Cooking!

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  9. Sorry, I forgot to mention, in the cake recipe, taking one cake mix and folding in one can of Pumkin ONLY, nothing else.(don't add oil, water or eggs). It takes a bit of mixing, but it looks just like cake batter, maybe a little thicker. You can't taste the pumkin either. I'm gonna try it with carrot cake mix next. YUM!

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  10. I could seriously have that for breakfast! Like the Zadge said, very efficient!

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