Sorry I don’t have a picture of the final cake. As usual, this was a recipe I wanted to experiment with and boy were they good. I made two versions, so far, of this cake and they were great. The first was pretty and didn’t last very long. The other lasted a little longer but wasn’t exactly the kind of cake you wanted to take a picture of (it was ugly).
I first tasted this cake at work and had to have the recipe. I made it fairly close to the original recipe (subbing tofu for the eggs). I did make 2 slight changes – I used half the pecans because I ended up buying a smaller package than I thought and when I went to buy the pudding I couldn’t remember what size so I bought the larger size. I just weighed it to make sure I only used half.
It’s awesome this way but my family wasn’t completely in love with the glaze. It’s a lot of glaze and in our cold kitchen it ended up clumping at the bottom of the cake so every now and again you’d get a potent bit of glaze.
The next time I made it, I skipped the pecans and opted for a regular 9×13 cake pan. It came out great. Instead of the glaze, I took a container of chocolate frosting and melted it. I added the rum for the glaze to the frosting and poured that over the cake. I think that way, it needs just a little more rum because it wasn’t as strong as the first version. However, I have discovered that it’s a cake recipe begging for experimentations. I can imagine that this will easily translate to any cake mix and glaze combination.
Outside of the rum glaze, you have a very moist and delicious cake. With the rum glaze you have something that’s just a little naughty (and so tasty). Honestly, I have a problem with rum cake. I love the stuff. I can’t wait to keep up experimenting – chocolate cake with irish cream glaze for St. Pat’s day or strawberry cake with an amaretto glaze for V Day. So many possibilities.
Here is the recipe my co-worker gave me. He made a note that he added crushed pineapple. I wasn’t sure how much or in place of what but I expect someday I’ll try that as well.
AUNTIE MARCIA’S KILLER RUM CAKE
1 cup chopped pecans
1 18- ½ oz. yellow cake mix (*see note below)
l 3-3/4 pkg Jello Vanilla instant pudding & pie filling
½ c. cold water
½ c. oil
½ c. rum
*If using cake mix with pudding already in the mix—omit instant pudding, use 3 eggs instead of 4; 1/3 c. oil instead of ½.
¼ lb butter (1 stick) 1 c. sugar
¼ c. water ½ c. rum
Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove pan from heat. Stir in rum. When adding the rum to the sugar/water mix, do so in very small increments.
Preheat oven to 325 degrees. Grease a 10” tube or 12 c. bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake l hour. Cool. Invert on serving plate. Make holes in top of cake. Spoon & brush glaze over top and sides. Allow cake to absorb glaze. Repeat until glaze is gone.
- Dark rum is more flavorful than light; I use Meyer’s dark rum.
- Toast the nuts before spreading them in the pan. It brings out their flavor.
- When making holes in the cake, I use a long wooden skewer so the glaze can penetrate the cake more deeply.
- When adding the rum to the sugar/water mix, do so in very small increments. Otherwise it boils up and all hell breaks loose.
- This is a great recipe to make a day ahead—it gets rummier as it sits.