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…


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

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.


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.


Oh what the hell…

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.

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!).


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).

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!


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?

Wordless Wednesday…with some words…

I like wordless Wednesdays. It gives me a chance to show off some pictures that I have cramming up my phone. Let’s see, since you’ve alread...