Rum Cake Recipe with Captain Morgan's
It's an odd time of year for rum cake, I know. However, earlier this week my boss celebrated her birthday and she happens to like Captain Morgan's, so what better cake to bake? I work from home today but our team is taking my boss out for lunch so I'm going to take this cake too as a surprise. This is a really easy cake to make and it's the bomb! I can't promise you all the liquor bakes out of the glaze either.
Cake
1 box Yellow Cake Mix
1 small box vanilla instant pudding mix
4 eggs
½ c. cold water
½ c. canola oil
½ c. rum (I like dark or spiced)
½ c. chopped pecans
Glaze:
1.5 c. sugar (I use turbinado raw)
1 to 1.5 sticks butter depending on if I am feeling thin or fat
¼ c. water
¾ c. rum (I like dark or spiced)
Preheat oven to 325. Grease non stick bundt pan or spray with non stick spray. Mix first six ingredients of cake together in large bowl with whisk or hand mixer until relatively smooth. Sprinkle the pecans in the bottom of the bundt pan. Pour batter evenly on top of pecans and smooth out with spatula. Bake 45-55 minutes depending on pan. If you use a dark pan it will need less time. Remove from the oven and place on rack but do not turn out yet.
While the cake is baking combine the first three ingredients for the glaze in a heavy saucepan and bring to a gentle boil for five minutes. Remove from the burner, add rum. Place back on burner and bring back to a boil for one minute then remove from heat. Taste, try to keep yourself from tasting again, taste again.
While cake is still in pan drizzle half of glaze on cake. Wait five minutes for glaze to soak in, then turn cake out onto your cake plate. Prick cake with ice pick all over. Then drizzle rest of glaze on cake. Frantically scrape the pan with a spoon and gorge yourself on the leftover rum infused glaze. Try to avoid the eyes of others since you will look ridiculous doing this. I find this cake is best when you let it sit over night before serving.
