Since we're discussing rum, here's what I would do. I buy spice cake and a pint of Haagan Daz's rum raisen ice cream. Let the ice cream melt and add it to the cake mix. Stir and add in three eggs. Bake at 350 degrees for around 38 minutes depending on the pan shape and your oven. I do this with so many flavors with bundt cakes because I am addicted to my bundt pans.
*that first line should be "I buy spice cake mix". Also, I like ones with pudding in the mix already. I know it isn't that food porny but I focus on the decorations so much that I skip on some of the cake details.
One thing that is good to try: when you have your bundt cake cooled and out of the pan, take a long serrated kife and cut the cake into about four or five layers. Spread the layers with jam...reassemble cake.
Raspberry jam on chocolate bundy cake is really awfully good.
Another thing I have done: replace the milk in the recipe with brandy or whiskey. Eat the cake slices topped with peaches & sour cream.
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Make a standard bundt cake with some kind of pudding in it. The kind really doesn't matter because it's the GLAZE that is so amazing.
The rum glaze:
Melt one stick of butter and 2/3 cup sugar (more or less to taste).
Add 1/2 cup rum (more or less to taste).
Pour over warm cake liberally.
This glaze is so good we've had grown people in a business environment licking their plates! :-D
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what do you mean when you say..."with some kind of pudding in it"?
xox
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It makes the cake very moist but airy so that it will absorb more of the rum glaze!
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Raspberry jam on chocolate bundy cake is really awfully good.
Another thing I have done: replace the milk in the recipe with brandy or whiskey. Eat the cake slices topped with peaches & sour cream.
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