It's just not rum cake without The Captain, so off to the local watering hole I went to find him. Outside said establishment, I went to fish my wallet out of my purse, and it wasn't there! Dang! Ok, I will go to my in-laws and borrow the money...Dang! I don't have my ID, a required thing as of July 1 even though I have been 21 a very long time. DANG! Back home I go, grumbling in the house to get the essentials, drive back to the WH, and the kind man there says he has a replacement for my friend. I'm game, so I jumped ship myself and left with a new friend, RonDiaz, and came home to bake the cake.
Tink and Bear helped a bit, it's in the oven, and I think I might just have to have some raspberry lemonade made by my other good friend, Hard Mike, while the darned thing is baking. ARGGGG!!!!!
P.S. This new rum is yummy and less expensive than my former friend! As my GOODEfriend would tell you, just sayin'......
I didn't flour the bowl, just sprayed it with Pam because it is a Pampered Chef bowl. I LOVE cooking with them because they let go of their stuff when it's done!!
Notice the pattern in the egg box? Tall Guy thinks I am nuts, but I always space out the eggs as I take them from the box. I know it has OCD screaming at you, BUT I once dropped a partially full carton of eggs because I grabbed the empty end!
I'm too lazy to do the research, but I added all the liquid ingredients together EXCEPT for the rum. I mixed it up with the dry ingredients, THEN added the rum. It's something about raw eggs and the alcohol....it's not good to mix them together.
I couldn't get a picture of this, but I took a knife and pulled the cake away from the pan so the liquid could more easily go down the sides.
Watching the cake get drunk!
Happy Kathy's Rum Cake below!
Kathy's Rum Cake
1 C. chopped pecans or walnuts
1 3 3/4 oz. box instant vanilla pudding
1/2 C. cold water
1/4 C. rum, regular or spiced. If you add more rum, add less water. (wink, wink)
1 box yellow cake mix
1/4 C. oil
1. Grease and flour a 10 inch tube pan or 12 cup bundt pan.
2. Sprinkle nuts over the bottom.
3. Mix all cake ingredients together, and pour batter over nuts.
4. Bake at 325 for one hour.
5. Glaze needs to be poured over the cake as soon as it comes out of the oven and BEFORE inverting it on to a serving plate.
1 Stick butter 1/4 C. Rum (I used 1/3 C.)
3/4 C. sugar 1/4 C. Water (I filled the rest of the 1/2 C with water)
1. Mix all ingredients together in a saucepan, and bring to a boil for two minutes.
2. Pour over cake slowly,, allowing all the boiling glaze to completely absorb into cake.
3. Let cake cool for 30 minutes, then invert on to a serving plate.