April at CiN Weekly shares her easy rum cake recipe. It makes a great summertime dessert when topped with vanilla ice cream. When preparing the cake for the rum glaze, April says "don't be afraid to poke holes in it. The more holes, the better the rum consistency throughout the cake. Have fun; pour the rum in the holes."
CAKE:
• 1 package (81/2 oz) Duncan Hines Butter Recipe Yellow Cake mix
• 1 package (33/4 oz) vanilla instant pudding and pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup Bacardi Dark Rum
• 1/2 cup vegetable oil
RUM GLAZE:
• 1/4 lb (1 stick) butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Bacardi Dark Rum
CAKE DIRECTIONS:
1. Preheat oven to 325.
2. Grease and flour a 10-inch bundt cake pan.
3. Stir together cake mix, pudding, eggs, water, rum and oil until smooth.
4. Pour into prepared pan.
5. Bake 1 hour.
6. Cool in pan 25 minutes and invert onto serving plate.
7. For glaze, melt butter in saucepan.
8. Stir in water and sugar and boil 5 minutes.
9. Remove from heat and stir in rum.
10. Prick top of cake with fork or toothpick.
11. While glaze is hot, pour it into holes and even over cake, allowing the cake to absorb the glaze.
SERVES 8-10
