Icing On The Rum Cake
Sneaking off to Thailand
isn’t the only thing Clark Kent and I got up to during the Taste of Cayman
series. Back in September, in the post ‘Home Cookin’
, I mentioned that we were house hunting.
I’m pleased to report that we closed on December 28th.
We’ve traded in our seaside duplex for a house in ‘the bush,’ complete with hammocks, fruit trees full of amorous Cayman Parrots and the best part…wait for it…a private jacuzzi and pool!
What better way to celebrate than with cake? How ’bout cake with rum? 🙂
Rum Cake, recipe courtesy of the Chisholm/Ebanks family of North Side
Print this recipe
You will need:
1 package yellow cake mix
1 package vanilla pudding for pie mix
½ cup Crisco oil
¾ cup rum
¼ cup water
1 cup chopped pecans or walnuts
- Grease Bundt pan (if you’re fortunate enough to have one!) and coat with sugar; pour nuts on the bottom. Pour cake mixture in pan. Bake about 45 minutes or until brown and inserted knife comes out clean
Melt in a sauce pan:
1 stick of butter
1 cup sugar
¼ cup water
1/3 cup of rum (more or less if you want)
- Punch holes in the cake while it is still in the Bundt pan.
- Pour melted mixture over and let it absorb.
- Do not leave it in the pan too long or it will stick.