Greetings, Rhyme & Ribbons readers! My name is Kim, and I blog over at a site called, “A Moving Story.” Like Amanda, I’m an expat blogger, and love to write about food, travel and my life adventures. I live in Mexico with my husband and son, and today, I’m excited for the opportunity to guest post here on Amanda’s blog!
With the holidays approaching, you’re probably attending parties, hosting people in your home, or just in the mood to bake! Today’s guest post was inspired by Amanda’s recent trip to Atlanta, where she and her former roommate baked Salted Caramel Cupcakes. Lately, she’s been baking a lot of treats across the pond, and I thought I would share one of my favorite recipes with you: my Uncle Darwin’s Rum Cake. It’s delicious, and it never disappoints. Feel free to use light or dark rum–it’s a matter of personal preference. I bake this cake often during the holidays and try to keep one on hand during the holidays to take to a party as a hostess present. This cake is popular in my house, and although I baked the cake above to shoot for today’s post, not much was left when I returned several hours later with my camera!
RUM CAKE RECIPE 1 cup pecans, finely chopped 1 box of yellow cake mix 1 3 3/4 oz package instant vanilla pudding 4 large eggs, at room temperature 1/2 cup water 1/2 cup vegetable oil 1/2 cup rum GLAZE8 tablespoons butter 1 cup sugar 1/4 cup water 1/2 cup rum Preheat the oven to 350. Grease a 10-inch nonstick Bundt pan. After greasing the entire pan (don’t forget the cone), sprinkle the nuts inside the bottom of the pan. Combine the cake mix, pudding mix, eggs, water, oil, and rum. Scrape down the sides of the bowl as needed. Pour into the Bundt pan. Bake 50-60 minutes. You can check the cake with a toothpick, too. Poke holes along the bottom of the cake, invert and allow cake to fully cool on a wire rack. While the cake is cooling you can make the glaze! In a medium saucepan, melt the butter over medium heat. Stir in the sugar and water and bring to a boil. Remove from heat and stir in the rum. Take glaze to your cooled cake and pour 1/2 of your glaze over its bottom. Allow the cake to soak up the rum, and invert cooled cake onto a platter or plate. Then, using a pastry brush, glaze the top of the cake with the remainder of the rum glaze.