Tuesday, January 7, 2014

Drink Your Cake

This is a great rum cake to start (or end) the year. I've been making this one for the past few years and everyone loves it. This is possibly the moistest cake I've ever had.

Puerto Rican Rum Cake


1 cup chopped toasted walnuts or pecans

1 18 1/2 ounce yellow cake mix

1 1 3/4 ounce instant vanilla pudding mix

4 eggs

1/2 cup cold milk

1/2 cup vegetable oil

1/2 cup dark rum


1 stick butter

1/4 cup water

1 cup sugar

1/2 dark run

For the cake, preheat over to 325 degrees F. Grease and flour (important, as I've had this cake stick in a Teflon coated pan and its not pretty) 12 cup Bundt pan. Sprinkle nuts on the bottom of pan. Combine all other 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. Prick top with fork and drizzle glaze over the top of cake. Watch as it pours over the sides and makes a pool in the center. If you like, use a brush or spoon to put the dripping back on the cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. PLEASE BE CAREFUL as the run will cause steam and you don't want to burn yourself. You want to drink your cake, not wear it.

Happy New Year!

(This post was first published on 1/3/13.)

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