DianeLouise"sBlogg

Happy Christmas In July

I know you are wondering whats up with her

LOL

Nothing
 I just want to be creative and this is my version of being creative..

I got this Idea from my cousin It was her birthday and she mentioned she had a rum cake.

  I remember years back reading that Dinah Shore's Mother always made a rum cake for Christmas.

 This is as close as I could get to
 Dinah's Mothers Christmas Cake.

 I  made it a few times its really been a long time since I made it.
 I guess I am to lazy to look up the recipe. This one  its not the original recipe.

 The recipe below had a lot of good reviews.

 I thought I would post, it sounded pretty good to me.
As a matter of fact it sounded real good.
I have to ask Bill to make one
he's the main cook around here.
I do cook and bake but he really enjoys doing it.

 When I made the cake I  toast the pecans.
 That always made them extra special and I like the taste of the spiced rum.

So how can you go wrong.

 Christmas In July Cake

Toasted Pecan Rum Cake

Prep Time:

10 - 15 minutesCook Time:

50-60 minutes

Servings 18

Original Recipe Yield Bundt pan, standard size

Ingredients

1 (18.25 ounce) package yellow moist cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup Capt Morgans spiced rum

1/2 cup chopped pecans

3 tablespoons butter

1/4 cup water

1 cup white sugar

1/2 cup Capt Morgans spiced rum

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

2.Combine cake mix and pudding mix.

3.In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

4.Bake cake at 325 degrees F (165 degrees C) for 50 to 60 minutes or until a toothpick comes out dry when inserted in the center.

5.Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

6.To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum - will immediately 'thin' the glaze, so make sure it is very thick first!

7.While cake is still hot and in the bundt pan, drizzle/spoon 1/4 glaze over bottom of cake. 1/4 glaze down sides of cake (I pulled away sides with a thin fork and drizzled glaze from a soup spoon down the sides. With remaining 1/2 glaze poke holes all over top of cake with a toothpick or thin tined fork and spoon/drizzle glaze over top of cake.

8.Allow cake to sit at room temperature for one day then refrigerate. This cake has never lasted beyond 1 day, have yet to refrigerate it...

Thanks For Looking
Hugs From Me