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)!