Let me start first by saying I very seldom make a cake from a box. However, when it comes to making Rum Cake I make an exception. How come? Well certainly... Rum Cake made from a box is DELICIOUS! Please take this foodies word on it.
A few years ago I purchased a pan that has 12 individual bundt forms. The cakes are so cute when they're wrapped or placed in a pretty tin. They are always well received and will charm everyone on your Christmas list. I promise. It's not too late to order pans if you don't have them already. I found some here. While I was searching for them I spotted this pan, LOVE! What a pretty cake pan! Hint, hint Santa.
This Christmas I'm switching the neighbor cookie tray to CAKE and CANDY. I'm kind of bored with the cookie thing. The Rum Cakes and Toffee will replace cookies. If you've never made homemade toffee before I would encourage you to. It's not difficult. The most important tool to have is a good candy thermometer. Then you can make pralines, divinity, toffee, caramel, and all the other sweet treats. I found one here, but you can pick one up at your local market also. This is the best toffee recipe. The only one I ever use any more! Thank you David H.
Enjoy.
Here's the Rum Cake recipe...
- ---Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- one 3.4 ounce package (4-serving size) instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk*
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
- ---Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Enjoy caring and sharing
