My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, November 4, 2010

Edie's Rum Cake

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
print recipe

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.

Prepare glaze:
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.


  1. Holidays? What holidays? I choose to remain in denial about the whole thing until the last minute. Doesn't always work out so well. Ha! Good for you Beverly -- being so up on things and prepared. The cake does sound marvelous. :)

  2. My friend makes this cake in mini bundt pans every Christmas as gifts. She decorates them like a wreath with candied cherries and green citron. The cake is so rich that a small one goes a long way. But I didn't know you could freeze them. What a great idea!!!

  3. Oh yummmmmm! I remember those!

    But now being in need of Gluten Free stuff, I wonder? They do make G/F cake mixes. And with all the delicious taste added, the blahhhh-ness of the G/F cake may well be quite masked.

    Thank you for the idea!!!!!!!!

    You rock!!!!!!!!

    Gentle hugs...

  4. rosemary bread rosemary bread rosemary bread!!! now come find me!!! hehe!!! i know i am awful but i never get tired of baking that bread, eating that bread and taking photos of it. have you toasted it yet? we eat it toasted with a fried egg every morning for breakfast. and makes the best grilled cheese with gruyere and havarti. see, i am obsessed!

  5. In case you're wondering what Jaz is talking about. She has this No Knead Bread that I'm trying not to make so much and she keeps posting it to remind me and I keep making it. If you start making this bread you will be addicted too.

  6. I'm with Nancy....I'm in denial. But, I will gladly take this cake!


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