What does summertime mean to you? Do you change how you eat or when you eat or what you eat? Most definitely. Meals are lighter, healthier and need to fit into a picnic basket.
Summertime also means desserts that can travel well and not melt under the summer heat. We like to get out as much as possible – picnics and hikes and just embracing the great outdoors. When we can, we head to the coast for a break from the valley heat or high into the mountains.
San Francisco is a great city by the bay with plenty of parks and family fun that isn’t necessarily a tourist trap or involve fighting crowds.
While we enjoy Fisherman’s Wharf or Pier 39, flying kites on the parade grounds of the Presidio, having a picnic in Golden Gate Park or exploring a Civil War fort are also things we love to do.
A great day in the sun, visiting the less crowded haunts of the city, deserves a desert that is equally spectacular. This Bundt Cake sure fits the bill.
Golden Rum Glazed Bundt Cake
Bundt Cake
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
Rum Glaze
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
To Bake the Cake
Heat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
Chop the nuts and sprinkle evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the heated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
To Glaze the Cake
In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
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