Thursday, November 15, 2012

Avast! It be National Bundt Day!

We've waited patiently all year for this day. It's finally here! NATIONAL BUNDT DAY!!!!!! This is cause for celebration people. Break out your fanciest bundt pans and that non stick spray with flour, cause it's party time!

 That's right Jack.  The secret ingredient in today's bundt is RUM.

Rum in the cake AND the glaze.
Yeah. You read that right.  

 That bundt is drenched in rummy glaze-y perfection.

This glaze is probably the best glaze in the seven seas.  

It's even better than the Vanilla Caramel Glaze from yesterday.


Rum of course.

 Oh Jack, don't fret.  I didn't use ALL the rum making this cake.  
 There's still plenty left over for you.

You're most welcome. 
(You decide whether I'm swooning over the cake or the smoldering look from the pirate.)

The Bestest Rum Cake, YAR! from My Homemade Life
1 box Yellow Cake Mix
1 small box Jello Instant Vanilla Pudding
4 eggs
1/2 c. Dark Rum (I used Malibu, because I like coconut rum)
1/2 c. Vegetable Oil
1/2 c. Water
3/4 c. chopped walnuts

For Glaze:
1/4 c. Dark Rum (I used Malibu again)
1 stick butter
1 c. sugar

Preheat oven to 325 degrees. Spray bundt pan with baker's joy or pam with flour.  Coat that bad boy really really well.
In a large bowl, combine cake mix, pudding mix, rum, eggs, oil and water. Pour batter into pan.  Then sprinkle walnuts evenly over the top of batter. Bake 40-50 min. Baking times will vary with ovens.  Test with toothpick for done-ness.

10 min before cake is done, prepare glaze. In a small pan, over med-high, combine butter,  sugar, and rum.  Stir with wooden spoon until it comes to a soft rolling boil. Keep stirring the mixture so the sugar breaks down and is not all gritty.  Just like what you would do when making fudge. When the sugar is no longer gritty, remove the pan from the heat. 
Take your cake out of the oven and set your Bundt pan on a cookie sheet.  This is so the glaze won't run off onto your counter. Gently pour the rum glaze of awesomeness over the top of the cake as soon as it comes out of the oven.  Let the cake sit for two hours.  In the meantime you can lick any remaining glaze off the spoon and out of the pan you prepared it in.  Try to wait until the pan has cooled so you don't burn yourself.

After two hours, the glaze will have set.  Use a knife to loosen any glaze from the edges of the pan.

Take out two dinner plates, or what ever you are going to serve it on.  First invert the cake on plate number 1.  Then invert the cake again on your second or fancy serving plate.  This way the glaze-iest Rummiest side is on the top. 

Slice the cake once it has cooled completely.

Try not to eat the whole damn thing in one sitting.

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