Saturday, October 1, 2011

Easiest. Rum. Cake. EVER.

You wanna know a secret? SSSHHHHH.....

This is my most sacred rum cake recipe. I have been making this every Christmas to give as gifts to friends, neighbors and my kids teachers. Even if I wasn't a very experienced cook, they thought I was -- because of this recipe.

The rum cake comes out moist and the smell when you bake this is??--- ...just divine. When I was still living in our small townhouse, our neighbor stopped me one day and asked, "What were you baking? I could smell it from our house!" (of course I had to gift her with it too... hahaha)

Have you ever wondered why a lot of baked goods use rum? Well, rum is made from sugar cane... so it is has a natural affinity to baked goods. (bet you didn't know that!)

You'll need:

1 package yellow cake mix (with pudding in the mix-- I use pillsbury)~~~ told you it was easy!!!

4 eggs
1/3 cup rum
2/3 cup water
1/3 cup vegetable oil

1/8 cup water
1/2 cup sugar
1/4 cup butter
1/4 cup rum

Grease and flour your pan (rub oil or butter or margarine on your pan and then put some flour, swirl it around to coat and then remove the excess flour)

preheat oven to 350F or 180C

mix all the ingredients in a bowl (the cake mix, oil, water and rum) Mix until there are no more lumps in the batter. Pour in your prepared pan. Depending on what you'll be using this for or who you will be giving it to, you can use cupcake molds, loaf pans (what I used), bundt pans or cake pans.

If using cupcake molds, bake 25 mins. if using cake pans or loaf pans, bake 35- 40 mins. You can test the doneness by inserting a tooth pick IN THE MIDDLE of the pan, if it comes out clean, it is done. If not, bake for another 5 minutes. The tops should be golden. Take the cake out and punch holes using a toothpick on the top and sides. brush glaze over the top and sides. allow the cake to absorb the glaze. Continue doing this until you use up all the glaze. (let the cake sit in the pan to absorb the glaze)

FOR THE GLAZE: put water, sugar and butter in a pan. Bring to a boil and let simmer for 3 minutes. turn off heat and pour in the rum.

after letting the cake cool and absorb the glaze..

slice the cake....

you'll see it is really moist.
note: you can use any brand or rum you like. You can also skip the rum glaze if you prefer but the glaze really adds to the moist texture of the cake.

To impress your mother in law or soon to be mother in law, make this and she'll think you studied in a pastry school... hahahaha.

PPS: if you are wondering about the rum in the cake.. you'll hardly notice it when it is cooked... however, if you over do the rum in the glaze, you'll definitely KNOW. So for those not wanting a very heavy rum smell. go easy on the glaze.

PPS: pillsbury yellow cake mix is available in supermarkets... usually in the section for flour and baked goods

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