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I need a recipe!!!

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum

Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. p**** top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

That's the basic recipe I use- it's also good to add in coconut and coconut extract and use Malibu/Parrot Bay/Cruzan instead of the Bacardi.

I started leaving the butter out of the glaze though, and use a turkey baster injector to put the rum syrup in- it's a very time consuming process, but it's great when the whole cake is soaked!!

OOOOO!!!
Thank you!!!

albert buys a pound cake
then uses a steak knife to make slits in the cake all around
then drizzles rum all over it
he chops up pecans and sautes them in butter and pours it over the top.

pretty darn good!

Auntie,
you better test that rum, just to make sure it's good...



I don't think that test counted.
Try it again.



Third time's the charm...



(wishin' I'ze in your kitchen...)

Thanks for the choices (and the helpful advice, bravedave!)

I'm going to take a whack at Captain P's version tomorrow or Monday.

Do you mean to tell me there's rum in the cake mix AND the glaze???

Absolutely!! And it's important to keep drizzling it over the cake until it's all used up ... IT'S RUM!!

That recipe is almost the same as the one my wife uses, except for the nuts. She always sends one for our guys' golf weekend in June and it disappears in a real hurry!!

Toasted coconut is very good in rum cake too.

phjrsaunt wrote:Thanks for the choices (and the helpful advice, bravedave!)

I'm going to take a whack at Captain P's version tomorrow or Monday.

Do you mean to tell me there's rum in the cake mix AND the glaze???

Yes- you really can't taste it in the cake pre-glaze though!

Well, pholks, I made the "basic" recipe and it's a WINNER!!!
I think next time I make it, I'll do it with the coconut in it too; I was being cautious this go round since it was my "virgin" run at rum cake making
Thanks for the suggestions!! I wish you could be here to share it with us.
Your pal,
Auntie

Anybody ever try this with Captain Morgan? (the rum, not the BNer)

Seems like it would add a little spicy kick, but I've never tried to make any kind of rum cake. Just lookin' to kick it up a notch...

You know, I've always used CM or flavored Cruzan, never Bacardi. But I don't drink Bacardi, either. I do think my mom used 151 once. It was strong, but still not too bad.

Well ????


BTW I had a wonderful BNer send me my first Rhum cake..

I made the "basic" version again for my PHC's annual seafood party. (even oysters can use dessert! )
DEEEE LISH USS!!!
I told everyone I had conducted a scientific experiment...to see just HOW MUCH rum a cake could absorb. so the cake absorbed all it could, and then just sort of continued to "soak" in the extra rummy glaze.

And it's really good for breakfast!

phjrsaunt wrote:I made the "basic" version again for my PHC's annual seafood party. (even oysters can use dessert! )
DEEEE LISH USS!!!
I told everyone I had conducted a scientific experiment...to see just HOW MUCH rum a cake could absorb. so the cake absorbed all it could, and then just sort of continued to "soak" in the extra rummy glaze.

And it's really good for breakfast!