Tuesday, March 20, 2012

Better than the Bahamas: Golden Rum Cake

St. Patrick's Day is known for it's drunken debauchery, but I am just not a fan of beer. I'd much rather spend the holiday trying out new boozy baking, so that's exactly what I did.

After having a rum cake at La Palma in Chicago, I desperately wanted to bake my own rum cake. I couldn't get enough about the sweet rum that keeps the whole cake moist, sweet and a little kick to it. I found this Golden Rum Cake Recipe at AllRecipes and convinced my boyfriend to let me make it when I visited him in Georgia. Truthfully, it wasn't that hard. Boozy cake on St. Patty's will always be welcomed.

Golden Rum Cake
via Allrecipe and Jackie Smith

    For Cake
 -  about 1 cup chopped walnuts
  - 1 package of yellow cake mix
  - 1 3.4 oz package instant vanilla pudding mix (I used the no sugar one)
  - 4 eggs
  - 1/2 cup water
  - 1/2 cup oil (vegetable is what is listed, I used a Smart Balance which is a blend of canola, soy and olive)
  - 1/2 cup dark rum (Got a little captain in ya?)

   For Glaze
  - 1/2 cup butter
  - 1/4 cup water
  - 1 cup white sugar
  - 1/2 cup dark rum

 1. Preheat oven to 325 degrees F. Grease and flour your Bundt pan - make sure it's thoroughly coated, I had problems with a part of mine sticking and breaking.
 2. Sprinkle the chopped walnuts over the bottom of the pan. You can use more/less walnuts depending on how much your pan can hold or how much you'd like.
 3. In a large bowl, combine the cake mix, pudding mix, eggs, 1/2 cup water, 1/2 cup oil and 1/2 cup rum. Blend well.
 4. Pour the batter into your pan over the chopped nuts.
 5. Bake for 60 minutes (checking periodically) on center rack until a toothpick or knife stuck in comes out clean. It'll be a nice light golden brown.
 6. Let the cake sit in the pan for 10 minutes, then flip onto a serving plate. Here's where you'll find out if you greased the pan enough. Mine stuck and I had to use a knife to loosen the edges up - and I still had it fall apart a bit.
 7. While the cake is cooking in the pan or on the serving plate, make the glaze. In a sauce pan, combine the 1/2 cup butter, 1/4 cup water and 1 cup of sugar. Bring to a boil over medium heat. Once boiling, continue boiling it for 5 minutes while stirring constantly. Remove from heat and stir in the 1/2 cup of rum.
 8. Brush glaze over the top and sides of the cake. Allow the cake to absorb the glaze so it gets moist and boozy. Continue glazing the cake until you use it all up or it's so glazey that it might fall apart. If any parts broke, use the glaze to help it stick together and get the glaze into the center of the cake
 9. Serve and Enjoy!

I made this cake in the afternoon and had it ready for late that night when my friend's came over. They had just been on a cruise to the Bahamas and were stopping by on their drive home. Even though they had rum cake in their bags, they wanted to try mine. In fact, they said it was better than the Bahamas' rum cake. This was probably one of the greatest compliments I've gotten.

So if you need a little boozy baking, or want to pretend you're in the Bahamas, try out this rum cake for a moist, sweet treat.

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