Rum Cake - Tis The Season to Give Thanks!

Several sappy Christmas movies later, I'm deliciously happy after finishing today's FoodVenture, a pecan crusted vanilla rum cake doused in a sticky rum glaze. Move over pumpkin pie, I'd like a thick slice of rum cake tomorrow! Actually a little apple pie a la mode, some pumpkin pie and a thick slice of this cake will wrap the feast up nicely.  This recipe has been around for years and it's no wonder, not only is this cake is easy - it's a show stopper! I've read online that Bacardi gets the credit for this cake recipe. 

Here's the cast of characters...

Yep, that mason jar is my bootleg rum care of my dad. Why spend $$ when someone has many jugs of rum?

The star of the show...that's right, cooking spray with flour. It truly is a "Baker's Joy". You can use any brand. This was probably cheaper the day I bought it. 

Chop the pecans.

After liberally spraying the bundt pan, add the pecans.

Blend all the ingredients and bake for around 50 minutes (60 if you don't have a black pan, remind me not to buy a black pan again, browns things too quickly). 10 minutes before the cake is done (at the 40 minute mark for me, make the glaze).

I winced at the amount of sugar and butter in the glaze but whatever, I'm thankful that diets are part of a new year's resolution and I choose to live in a butter, rum glaze moment...until 1/2015. Once the cake comes out of the oven, using a toothpick, prick all over the cake. Drizzle 1/3 of the glaze on the top of the cake (which is actually the bottom). Then invert on a cake pan.

Using a toothpick, prick the dickens out of the top and sides of the cake.  Drizzle more of that sticky rum laden glaze on the top and sides of the cake. I used a pastry brush to catch the drips. Here's the result. I'd grab a slice if it wasn't coming with me tomorrow for turkey day.

TIPS:

• Make this a day in advance. It helps the rum settle in!
• You can freeze the glazed masterpiece and enjoy later.
• The recipe says to bake for 1 hour. My dark pan decreased the baking time to 50 minutes.
• When making the glaze, turn the heat off or remove the sauce pan before adding the rum.
• To glaze, use a pastry brush to help catch drips.
• I used French Vanilla instant pudding mix because they were out of vanilla. It came out the same.
• Try to use a yellow cake mix that doesn't have pudding already in it. I used Dunkin Hines.

THE RECIPE

INGREDIENTS:

1 c chopped pecans

1 yellow cake mix

1 instant vanilla pudding mix (4 serving size) - I used French Vanilla

4 large eggs

1/2 c cold water

1/2 c canola or vegetable oil

1/2 c rum

DIRECTIONS:

Preheat oven to 325 degrees. Spray bundt pan with cooking spray containing flour. Chop pecans and add to bottom of bundt pan. Set aside. Using an electric mixer, mix together in a large bowl, the cake mix, pudding mix, eggs, water, oil and rum for 2 minutes. Bake for 50-60 minutes.

GLAZE:

1/2 c unsalted butter (1 stick)

1/4 c water

1 c sugar

1/2 c rum

In a saucepan on med-high heat, melt butter. Once melted, add water and sugar. Simmer for 5 minutes. Take of the heat and add rum. Return to heat and simmer for 1 minute. 

CAKE ASSEMBLY:

While cake is in pan, prick cake all over using a tooth pick. Drizzle onto cake 1/3 of glaze. Invert onto cake pan. Prick cake all over using a tooth pick and drizzle last of glaze. This takes a while! I used a pastry brush to catch drips and "assist" with the glazing.

Refrigerate until cold. Making a day in advance helps all the rum to settle in.