Rum Cake

Rum Cake
Rum Cake

My daughter and I are finishing up a quilt this week; the name of the pattern is Postcards from Sweden and we have found it to be a fairly easy pattern to work up. Finding the time to actually sit and sew on it is the hard part.

My plan is to have the top completed by next week so that I can take it to a long-arm quilter and have him quilt it together for us. The batting that we will use is from the wool of the sheep that we raised. My little girl will stay cozy and warm all winter, knowing that the lambs that she took care of are partly responsible for her comfort.

Thanksgiving is next week and it is my favorite holiday. I remember my Mama always slept on the couch, near the kitchen the night before Thanksgiving. She would get up every few hours to baste the turkey and make sure it was perfectly cooked for the extended family that would gather at our house, later in the day.

Our family has enjoyed this cake for years and I wanted to share the recipe with you. If you make it, let me know. I’d love to hear how yours turns out. It is especially good if you freeze it and eat it frozen with a hot cup of coffee.

When I count my blessings this year, I count you, dear reader as one of them.

Rum Cake



1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1⁄2 cup cold water
1⁄2 cup cooking oil
1⁄2 cup dark rum or rum
Glaze
1⁄2 cup butter
1⁄4 cup water
1 cup sugar
1⁄2 cup dark rum or rum

Directions

  1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
  3. Pour batter over nuts.
  4. Bake at 325 in oven for 1 hour.
  5. Cool 10 minutes in pan.
  6. Invert onto serving plate and prick top.
  7. Glaze
  8. Melt butter in saucepan.
  9. Stir in water and sugar.
  10. Boil 5 minutes, stirring constantly.
  11. Remove from heat.
  12. Stir in rum.
  13. Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze.
    Repeat until glaze is used up.

That’s the news from the homestead, see you next week.