In the midst of a cooking frenzy, I asked my roommate to run to the liquor store to pick up some rum for a particular drink I was going to make. He called from the store and asked what kind; I naively replied, “any.”
He came home with spiced rum. Not at all anything I could use in the planned drink. So I had to come up with something to use that rum –I am too cheap to waste things. It had been a while since I made a cake, so I decided to investigate recipes for a spiced rum cake. The internet and my cookbooks offered myriad suggestions, but I opted for something simple and quick.
Version one was good, but I knew I could improve on it (it left off the amount of spiced rum to put in the glaze). The texture and flavor of the cake lacked what I expect from a cake, so I tried again with my own adjustments. Version two came out much better.
The recipe is quite simple:
1 box white cake mix
1 box (4 serving) vanilla instant pudding
½ cup water
½ cup spiced rum
½ cup oil (I use olive)
1 tsp ground allspice
½ cup chopped or slivered nuts
¼ cup butter
½ cup sugar
¼ cup water
¼ cup spiced rum
Preheat oven to 325°. In a large bowl, combine cake mix, pudding mix, water, oil, eggs, rum, and allspice. Beat until combined. Grease and flour a bundt pan. Spread nuts around the bottom then pour in the batter. Bake for 50-60 minutes.
When the cake comes out of the oven, leave in pan. Boil butter, sugar, water, and allspice glaze ingredients for 5 minutes, stirring constantly. Remove from heat and stir in spiced rum.
With the cake still in the pan, poke holes in the cake – I use a chopstick. Pour hot glaze over the cake. Allow the glaze to soak into the cake before turning it out onto a plate (about 5 minutes).