Okay guys, as much as we hate to think about it, the holidays are upon us. We need to be thinking about stuff we can make ahead and take a little of the last minute pressure off.
This recipe from my friend Edie is best after it has been frozen and then thawed to bring out all that wonderful rum and pecan flavor.
Don't even think about the fact that it uses a cake mix. No one will ever know. Edie does not normally use mixes either but she says this is soooo good! Plus it is so moist. Plus I made one yesterday and it is now in my freezer. I hope no one in my family reads the blog today.
Edie's Rum Cake
12 servings maybe more
1 cup chopped pecans
1 box yellow cake mix
1 - 3/4 ounce package instant vanilla pudding
4 egg, room temperature
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark, light or golden rum (not spiced)
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Prepare (grease) 10-12 cup tube pan. Sprinkle nuts in the bottom. In a large bowl combine cake mix, pudding, eggs, water, oil and rum. Mix well. Pour batter into pan. Bake 45 minute to 1 hour at 375 degrees F. Cool 20 minutes. Run a long sharp knife around the edges and invert on cooling rack. Poke numerous holes using a wooden skewer.
Melt butter in sauce pan and stir in water and sugar. Bring to a boil and cook for 5minutes stirring constantly. Remove from heat and stir in rum. Spoon and brush the glaze over the warm cake, repeating until all the glaze is used.
Cool completely before slicing. This cake freezes well and actually tastes better after it has been frozen and thawed.