Thursday, June 11, 2009

Happy Hour Cake

Just like the characters in The Rum Diary, my rum cake will get you schnockered....okay maybe a little more like a light happy hour buzz! The first time I made this cake, I took it into the office for a little taste test and the rum was so in your face that everyone felt like they had just drank on the job. I've since tweaked the recipe, but don't worry I left the booze amount intact.

Cake Ingredients:
1 package yellow cake mix
1 package instant vanilla pudding mix
4 eggs
1/2 c milk
1/2 c vegetable oil
1/2 c dark rum
1/2 c butter

Glaze ingredients:
1/4 c water
1 c white sugar
1/2 c dark rum

1. Preheat oven to 325. Grease and Bundt pan.

2. Sift pudding and cake mix into a large bowl. Then mix in eggs, milk and 1/2 c rum. Pour batter into pan.

3. Bake for 60 minutes. Let cake rest for 10 minutes. While it rests, make glaze.

4. In a saucepan, combine butter, water and sugar. Bring mixture to a boil and continue to boil for 5 minutes, stirring constantly to prevent burning. Remove from heat and stir in remaining rum.

5. Invert cake onto plate or stand. Then brush on the glaze until it is fully absorbed.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Template: Blog Designs by Sheila