Saturday, February 23, 2013

Rum Cake

1 yellow cake mix, with “pudding in the mix”
½ cup Captain Morgan’s spiced rum
½ cup water
1 stick butter, melted
3 eggs, slightly beaten

Mix all ingredients together and beat with electric mixer for two minutes. Pour into greased 13 x 9 baking pan (you can make this with a bundt pan if you want).  Bake at 350°F until done (approximately 35 minutes).  Remove from oven and let stand about five minutes.  Pour hot rum glaze (following) over cake.  It takes about 45 minutes for the glaze to fully absorb into the cake (just let it sit).


Hot Rum Glaze

1 cup sugar
1 stick butter
¼ cup water
½ cup rum

Combine all ingredients in a saucepan.  Bring to a boil and boil 1 minute.  Enjoy.

Note:  No, this is not one of Gertrude's recipes.  I have been making this one myself for about 10 years.  It has a very moist texture.  I have brought it to parties and people love it.

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