Friday, September 15, 2017

Rum Cake - A rediscovered recipe

I picked up my James Beard Cookbook the other day, looking for his curry sauce recipe, which I had not made for several years. In the fold of the book was this piece of yellow lined paper with a handwritten recipe for rum cake. The last time I had made this recipe was maybe 30 years ago, and origin of the recipe long forgotten.

We had a need for dessert to share in a couple of days, and on seeing this recipe I was fixated on preparing it. This is not something you want to share with anyone who might be fighting an alcohol problem, but outside of that, delicious, though calorie laden. I was asked to share the recipe, so here it is: No photo - we ate it before I thought of memorializing it.

Rum Cake:

The cake:

1 cup chopped pecans (optional)
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Meyers Rum (any strong flavored dark rum will do)

The Glaze:

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

Preparation:

Preheat Oven to 325 degrees Fahrenheit
Grease and flour 10 inch tube pan
Sprinkle pecans on bottom of pan
Mix all cake ingredients together
 Bake 1 hour. Invert, Fork top to make multiple holes for rum
pour on glaze

For the Glaze, melt butter, stir in water
add sugar, Boil 5 minutes, stirring constantly. Stir in rum at the last.

Serve to your delighted guests.