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Ovation: Rum Cake From A Neighbor.

01/21/2013

rum-cakeWe have wonderful neighbors.  Yesterday, one of them brought us a homemade rum cake.  She had told us some time ago that she would be bringing one over but that it took several days to make and to “set”.  I’d honestly forgotten that she was going to bring us a cake so I was pleasantly surprised be her call to tell us she was on her way.

Until today, the best rum cake I had ever tasted was a Tortuga Rum Cake.  On a business trip to Georgetown, Grand Cayman, a local associate had recommended that I give it a try.  Rum is easy to come by in the Caribbean and they don’t scrimp when they include it in their recipes.  It was delicious!  And it, clearly, contained a great deal of rum!  I had to have some to bring home with me so I bought two small cakes that would fit neatly in my briefcase and went about the business at hand.

Imagine my embarrassment when, after our meetings as my colleagues and I boarded a private jet back to the states, I was asked to complete the required customs paperwork for two small rum cakes.  I laughed to myself at the thought of being accused of dessert smuggling and tried to hide my discomfort.

And now I know that I don’t have to leave the country for a fantastic rum cake.  I can get one right next door!

I think this is the recipe that our neighbor used.  Wonderful!

Bacardi Rum Cake

Ingredients:Small amount of vegetable shortening and flour for preparing pan

Batter:

1 cup walnuts or pecans, coarsely chopped
1 (18 ounces) packaged yellow cake mix with pudding in the mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup light or dark rum

Glaze:

½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup light or dark rum

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

  1. Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.
  2. Batter: Sprinkle the nuts over the bottom of the prepared pan.
  3. In a large bowl of an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.
  4. Bake: Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
  5. Glaze: In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum.
  6. Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the still warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.
  7. Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.

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6 Comments
  1. Any chance there’s a place for sale on the other side of her house?

    Like

  2. How nice. It sounds yummy and looks easy but no mention of “setting.” Does the cake taste better if you wait a few days before eating/serving it?

    Like

  3. Cut me a slice. Thanks for sharing, BTG

    Like

  4. Sunny permalink

    I think I bought that same cake at a small cake store when I traveled to the Caribbean.. They were known for their cakes. I brought it home, but I didn’t like it that much.. I believe it was called Tortuga. I’ll try this recipe that you show.

    Like

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