Let's Get Started

Well, I decided to start this blog off with a cake recipe. It's funny because I never baked before Christmas. Now I loved to cook and cooked all the time but for some reason, I never tried baking. But this Christmas I needed to take something to my fiance's family get together and couldn't think of anything. Then I remembered that my mom used to make a rum cake around the holidays and decided that I would try it. Well, everyone loved it and then I made it again for a potluck at work. Seems that they loved it too so I thought that I would share the recipe with you.

Rum Cake

Ingredients:

• ---Cake---
• 1 cup chopped, toasted pecans or walnuts
• 1 18-1/2 ounce yellow cake mix
• 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk*
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum
• ---Glaze---
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

Preparation:

Cake: 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 on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.