Monday, November 12, 2007

A Slice Of Nostalgia

It's amazing how such a simple recipe can be transformed into a dish that is so deliciously comforting, isn't it? That's what happened when I baked this classic rum cake the other day. You might have seen this recipe or baked it yourself at some time. Or perhaps it was a favorite in your household growing up like it was in mine. My mom baked this cake often and it reminds me so much of her and of my childhood. When I took a bite, all I wanted to do was curl up on my sofa with a big blanket, a glass of milk, and all the wonderful memories I could conjure.
Rum Bundt Cake
1 cup chopped nuts (toasted walnuts work nicely)
1 18 and 1/2 ounce yellow cake mix
1 4-serving size instant vanilla pudding mix
4 eggs
1/2 cup cold milk (I used non-fat)
1/2 cup canola oil
1/2 cup rum (can use either dark or light)
glaze
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup rum
Cake directions:
-Preheat oven to 325 degrees F
-Grease and flour 12-cup Bundt pan; sprinkle nuts on bottom of pan.
-Combine all cake ingredients, beat for 2 minutes w/electric mixer.
-Pour into prepared pan and bake for 1 hour.
-Cool in pan; once cool, invert onto a serving plate and prick the top with a fork.
-Drizzle glaze over top of cake and use a brush or spoon to put extra glaze back on the cake.
Glaze directions:
-Melt butter in saucepan, then stir in water and sugar.
-Boil for 5 minutes, stirring constantly.
-Remove from heat and stir in rum (caution: the rum will cause steam--be careful to not burn yourself when adding the rum).
(note: you can make the cake 1-2 days before serving; in fact, it tastes even better the next day)!

6 comments:

gigi said...

I've always wanted to make this cake. I should make it for a Christmas party or something. Looks yummy!

Augustina said...

I think this cake would be perfect for the holidays!

Kelly Mahoney said...

Mmm, rum and cake. How can you go wrong?

Becky said...

i love rum cake! have you ever had a tortuga rum cake? i know it's not the same as homemade, but everytime i or a friend/family member went on a cruise anywhere in the caribbean, dozens of tortuga rum cakes would be brought back and devoured. yours looks delicious.

The Cookbook Junkie said...

That's my mom's specialty! She doesn't use nuts anymore, just maraschino cherries.

Augustina said...

kelly-i don't think one can go wrong with rum cake!

becky-i have not tried or heard of a tortuga rum cake. i'm curious about it now though.

cookbook-i like the idea of maraschino cherries-i'll have to give that one a try next time.