Drunk Bundt Rum Cake
Resident baker Bundt rounds off the summer with this intoxicating little treat.
“Every summertime trip to friends' lake cottages culminated in my mom's rum cake for dessert. I crave it to this day. And since summer's not over yet, we still have time....” Bundt
Grease & flour 10" tube or 12 cup bundt pan
preheat oven to 325
1 c chopped pecans or walnuts
1 18 1/2 oz pkg yellow cake mix
1 3 3/4 oz pkg instant vanilla pudding mix
1/2 c cold water
1/2 c oil
1/2 cup dark rum
1/4 lb butter
1/4 c water
1 c granulated sugar
1/2 c dark rum
Sprinkle nuts over bottom of pan. Mix all cake ingredients together and pour over nuts. Bake 1 hour. Cool, then invert onto serving plate.
For glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat and stir in rum.
Prick top of cooled cake w/toothpick or fork. Drizzle and smooth glaze evenly over top and sides, let cake absorb the glaze, drizzle again. Continue drizzling and soaking until glaze is used up.
Then call me.