chateaurew
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okay... I didn't come up with this...it was originally a Bacardi rum cake recipe from way back when in a distant galaxy or something.... but its AWESOME and people will want to invite you back if ONLY for the cake! LOL! and...it's freakin' simple! just takes a little patience... yep! so here goes...
(oh I have converted the measurement over from Canuck metric)
set your oven for 350 degrees.
here are the ingredients:
you will need:
a bundt pan or baby bundts (they are so cute)
dusted with oil and flour with pecans or walnut chunks placed on the bottom
a yellow or golden cake mix (if you get the kind with pudding in it forgo the pudding)
a large box of vanilla pudding
4 eggs
1/2 cup of milk
1/2 cup of vegetable oil
1/2 cup of..... RUM (the darker or the spicier the better!)
for the sauce:
1 cup of butter (1 stick)
1 cup of sugar
1/4 cup of water
1/2 cup of RUM
additional ingredients
1 glass of rum and coke
begin by adding the dry ingredients together in bowl and slowly mixing with electric mixer. then add in eggs and liquids (rum/milk/oil) alternating. when all is in give that sucker a good spin...maybe a few minutes
observe the spinning as you take another drink.....
so ya know that its really mixed together now? great!
take a drink... you've worked hard.
now pour the batter into the bundt pan/mini bundt tins
put in the center of your oven and cook for 60 minutes.
take another sippy poo.
hokay now comes the best part....
the sauce... NOW do this exactly as I tell ya if you don't want to loose the POTENCY!
In a heavy sauce pan, add the butter, water, sugar together and put on a medium high heat... when it starts to bubble continuously stir it with a wooden spoon for 5 minutes straight! (I know..I know.. when's the drinky break coming... it ain't keep stirring..lol) After 5 minutes take the sauce off the stove and place on heat resistance area. LET IT COOL DOWN...AT LEAST 10 MINUTES OKAY!!!! THEN..... NOW WHEN ITS COOL...ADD IN THE RUM AND MIX TOGETHER. YES...YOU CAN HANG YOUR HEAD OVER IT AND BREATH DEEPLY...LOL!
hokay... cake comes out at 60 minutes when.... the oven beeps or you touch the top of cake and it springs back nicely.. should have a golden brown look...may even be really poofy and alas that will drop a bit when it comes out....
okay... take cake out and put on a rack. carefully poke tiny holes ( I use a fork or even a skewer for this) as many times as possible without breaking the cake up... NOW slowly pour half the sauce mixtures by spoon/ladel over the top of the cake...make sure it runs down the sides between cake and pan.
when this is done place a plate over the top (you can line this plate with aluminum foil especially if you plan to ship this one out - good time to do it NOW)
and then flip the cake over...it should slide out really easy because you let the sauce run down the sides right? hokay... poke a few more holes in the new top of cake and then slowly drizzle the remaining half of sauce over the cake
eh voila! if you plan on eating it right away... may I suggest either whip cream and chocolate shavings on top or vanilla icecream..yum...
if you plan to give it as a gift or freeze it.. please please please wrap it well in either the aluminum foil or plastic wrap.
this cake can sit (well wrapped) out for a couple of days
can be refrigerated up to two weeks
and can be frozen...well... I don't know.. I never have been able to keep one that long.
if its been in the fridge and you want it warmed up...nuke it gently..it gets that rum flowing through it again!
enjoy!
gots questions? just give me a call...lol!
(oh I have converted the measurement over from Canuck metric)
set your oven for 350 degrees.
here are the ingredients:
you will need:
a bundt pan or baby bundts (they are so cute)
dusted with oil and flour with pecans or walnut chunks placed on the bottom
a yellow or golden cake mix (if you get the kind with pudding in it forgo the pudding)
a large box of vanilla pudding
4 eggs
1/2 cup of milk
1/2 cup of vegetable oil
1/2 cup of..... RUM (the darker or the spicier the better!)
for the sauce:
1 cup of butter (1 stick)
1 cup of sugar
1/4 cup of water
1/2 cup of RUM
additional ingredients
1 glass of rum and coke
begin by adding the dry ingredients together in bowl and slowly mixing with electric mixer. then add in eggs and liquids (rum/milk/oil) alternating. when all is in give that sucker a good spin...maybe a few minutes
observe the spinning as you take another drink.....
so ya know that its really mixed together now? great!
take a drink... you've worked hard.
now pour the batter into the bundt pan/mini bundt tins
put in the center of your oven and cook for 60 minutes.
take another sippy poo.
hokay now comes the best part....
the sauce... NOW do this exactly as I tell ya if you don't want to loose the POTENCY!
In a heavy sauce pan, add the butter, water, sugar together and put on a medium high heat... when it starts to bubble continuously stir it with a wooden spoon for 5 minutes straight! (I know..I know.. when's the drinky break coming... it ain't keep stirring..lol) After 5 minutes take the sauce off the stove and place on heat resistance area. LET IT COOL DOWN...AT LEAST 10 MINUTES OKAY!!!! THEN..... NOW WHEN ITS COOL...ADD IN THE RUM AND MIX TOGETHER. YES...YOU CAN HANG YOUR HEAD OVER IT AND BREATH DEEPLY...LOL!
hokay... cake comes out at 60 minutes when.... the oven beeps or you touch the top of cake and it springs back nicely.. should have a golden brown look...may even be really poofy and alas that will drop a bit when it comes out....
okay... take cake out and put on a rack. carefully poke tiny holes ( I use a fork or even a skewer for this) as many times as possible without breaking the cake up... NOW slowly pour half the sauce mixtures by spoon/ladel over the top of the cake...make sure it runs down the sides between cake and pan.
when this is done place a plate over the top (you can line this plate with aluminum foil especially if you plan to ship this one out - good time to do it NOW)
and then flip the cake over...it should slide out really easy because you let the sauce run down the sides right? hokay... poke a few more holes in the new top of cake and then slowly drizzle the remaining half of sauce over the cake
eh voila! if you plan on eating it right away... may I suggest either whip cream and chocolate shavings on top or vanilla icecream..yum...
if you plan to give it as a gift or freeze it.. please please please wrap it well in either the aluminum foil or plastic wrap.
this cake can sit (well wrapped) out for a couple of days
can be refrigerated up to two weeks
and can be frozen...well... I don't know.. I never have been able to keep one that long.
if its been in the fridge and you want it warmed up...nuke it gently..it gets that rum flowing through it again!
enjoy!
gots questions? just give me a call...lol!