RUM CAKE

What is it about food and alcohol pairings that are just so magically delicious?
I personally feel really strongly about using small amounts of alcohol in my cooking and baking.

I mean, why not?

I love the flavors from cooking with alcohol and the different taste it takes on when it’s heated or baked.

I first bit into this cake at my work (shhhh it’s only a little alcohol, I promise!) and instantly
fell in love with the taste, texture, sweet but not overly sugary soft cake, and then
of course the sugar glaze sitting all over the top and sides of the masterpiece.

A coworker brought it in and after eating two huge pieces for two breakfasts I had to get the recipe.

Fastforward to the weekend: I had all my ingredients and tools and I was ready to bake.

What I will tell you after that glorious weekend is:
trust me it was a wonderful decision to get this recipe and now I am sharing it with you!

If, for some random reason, I had to sum up this cake in one sentence to
convince you to run home and make it right away it would be this:

This fabulous boozy Rum Cake recipe is covered with chopped walnuts,
a sugared rum glaze drizzled on top and baked until soft and light.

Sounds pretty good, right?!

I told AU after I ate my weight in this cake one morning that I think this is one of my most favorite
cakes I have ever had. If I had to choose one cake to be made for me I think it would be this one.

There are so many things I love about the ingredients and tasty flavors coming through.
Chopped walnuts on top are litterally the icing on this cake (I mean it). They get
coated in the sugar glaze and are so crunchy and sweet. I just have to eat each bite
with at least one little itty bitty chopped walnut in it. Make sure you do that.

Did I mention their is rum in the cake AND in the glaze? Well now you know!

I enjoyed this cake in many ways… with a big scoop of vanilla ice cream, warmed with heavy
whipping cream poured on top, topped with whipped cream out of a can. You name it, I tried it.

But I have to say one of the best ways is just as it comes, room temp and ready to devour.

So scroll down for the recipe, run to your kitchen and get baking. You will not regret it! 

RUM CAKE

November 15, 2016

by Amber Knight Uzzell

Category CAKE

Prep Time

5 minutes

Cook Time

1 hour

Total Time

1 hour, 5 minutes

Notes

I baked mine for 45 minutes and it was perfect, check the cake at 45 minutes to see if a baking stick comes out clean. If the cake is still wet on the inside continue baking.

Ingredients

CAKE

• 1 box yellow cake mix
• 1 3.4 ounce instant vanilla pudding mix
• 4 eggs
• 1 cup chopped walnuts
• 1/2 cup water
• 1/2 cup veggie oil
• 1/2 cup rum (dark or light)

GLAZE

• 1/4 cup butter
• 1/8 cup water
• 1/2 cup white sugar
• 1/4 cup rum

Instructions

CAKE

1. Preheat oven to 325 degrees F.
2. Grease and flour a 10" bundt pan.
3. Sprinkle chopped walnuts in the bottom of the pan.
4. In a large bowl mix cake and vanilla pudding.
5. Add in eggs, 1/2 cup water, 1/2 cup oil, and 1/2 cup rum, blend well.
6. Pour batter into pan and bake for 45-60 minutes.
7. Remove from oven and let sit in pan for 10 minutes, then flip out onto a plate.

GLAZE

1. Combine butter, water, and white sugar in a small saucepan over medium heat.
2. Boil for 15 minutes and keep stirring.
3. Remove from the heat and add in the rum and mix well.
4. Brush/drizzle glaze over top and sides of cake until soaked in.
5. Repeat process until all the glaze is gone.

https://www.ambslovesfood.com/rum-cake/

Now feed it to me through the screen please.