If Santa were a pirate, he’d eat this Rummy Dum-Dum cake. Yesterday was National Forefathers’ Day. So what do Santa, Forefathers and Rum have in common? Not much, except in my twisted brain.
While most Americans might think of the landing at Plymouth Rock when Forefathers are mentioned, I think of Pirates. Just think how vastly different America might be today had the Pirates of New Orleans been our founding fathers. Pirates make me think of rum. And sweets make me think Jolly Old Saint Nick. See the connection now?
Okay, how ’bout this – today is National Bake Day. This cake is something we can bake today, and serve on Christmas. Let the rum ferment into the cake. The longer the better. You could even make a double or triple batch of glaze to use every day until you are ready to serve the cake. Just leave the cake in the bundt pan, glazing once or twice a day, then wrap in cheesecloth and place in a dark spot in the pantry. Invert the cake, glaze one final time and serve. Wow – amazing flavor.
Spiced Rum Holiday Cake with Rum Glaze
Spiced Rum Cake
1 cup Pecans
1/2 cup Canola Oil
1 (15.25 oz) box Yellow Cake Mix
1 (3.4 oz) box Instant Vanilla Pudding Mix
1/2 cup cold Water
1/2 cup Spiced Rum
Heat oven to 325 degrees. Grease and flour 10-inch bundt pan, set aside.
By hand or with a food processor, chop pecans. Sprinkle nuts over bottom of the prepared pan.
Place eggs and oil in the bowl of a stand mixer fitted with a whisk. Whisk eggs with oil until frothy. Switch to mixing paddle. Add cake mix, pudding, water and rum. Beat on low for 30 seconds or just until moist. Increase speed to medium-high and beat for 2 minutes. Carefully pour cake batter over the nuts in the bundt pan. Tap lightly on the counter to release any trapped air bubbles.
Place cake in the heated oven. Bake for 1 hour.
Remove from oven. Carefully run a knife around the outer edge to loosen cake. Invert on serving plate. Set aside.
Spiced Rum Glaze
3/4 cup Butter
1/4 cup Water
1-1/4 cups Sugar
1/2 cup Spiced Rum or to taste
Melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum.
With a fork, cake tester or cocktail skewer, prick top of the cake. Drizzle glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
If desired, just before serving make a second batch of the rum glaze. Place in a gravy boat. Slice cake and serve with more glaze to use as desired.