© 2007

Maurice's Rum Cake

by Maurice Wilson

Cake

  • 1 pk yellow cake mix
  • 1 3.5 oz package of Vanilla Instant Pudding Mix
  • 4 eggs
  • 1/2 cup of oil ( I have used Wesson, Canola, etc. same results)
  • 1/4 cup of water
  • 3/4 cup of rum ( I have use dark, light, flavored, all kinds.)
  • 1/4 pound of butter ( I use light butter now)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup of rum
After the frist three ingredients have been cooked until thick, then turn off burner. Glaze will be thinner. Read below before starting glaze.

Preheat oven to 325 degrees. Grease and flour a 10 to 12 cup Bundt pan. ( I use Bakers Joy now, used to do the grease flour job. Easier with Baker's Joy)

Start with Cake Mix and Pudding, add liquid ingredients, add eggs one at a time beating to make cake light. Pour into the prepared Bundt pan and bake 1 hour.

Remove from Oven and prick with ice pick.

When I put the cake in the oven, I start the glaze on a very low electric burner. (remember, gas is faster than electricity) I put the butter, sugar and water to slowly dissolve, About 15 minutes before the cake is done, turn up the heat and let the glaze come to a boil, and boil until very thick. ( I use an old aluminum sauce pan that is 50 years old and very thick. It maintains very even heat.) With practice, the cake is done when the glaze is ready.

Slowly pour the glaze over the cake saving some for when you turn the cake out on foil. When you turn the cake out, prick the bottom and pour in the rest of the glaze. Do this slowly, so all the glaze goes into the cake.

The secret of my cake is to make it about a week before I want to eat it. When the cake is cool wrap the foil around it, put it in a cake keeper, and keep it until you are ready to eat it, or give it away.

You can make 5 small cakes from this recipe for gifts. I have used 5 Mini Loaf Pans, Size 5 inch, x 3 inch ( approximately). Use the same prick, pour the glaze, but I leave the cake pans in a covered container for a day then turn out on Saran wrap and wrap before putting in foil. They come out of the pans easily, (usually)

You can tie a colorful ribbon around the foil, and have a nice gift.

When I go to the Cayman Islands, they always have mini rum cake for sale. My friends have told me they would rather have my rum cakes.

(The secret of my rum cake is one of my favorite Doctors helped me perfect it.) The Bacardi rum cake calls for 1/2 cup oil, 1/2 cup of water 1/2 cup of rum in the cake part. We cut down on the water and increased the rum. The Glaze called for 1/4 cup of rum. By cooking the glaze down very thick, we increased the rum to 1/2 cup.

You could go back to the old recipe and use less rum. ( Of course, the real secret of my rum cakes is that old thick Aluminum sauce pan I use to cook the glaze in). My nieces all want me to leave it to them when I die.

Happy eating. Maurice

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