As I continue playing with various rum cake recipes, I find variation after variation each time I look at ingredients in my pantry. I like to keep an eclectic mix of items around to foster my creativity.
The chocolate cherry mix is nothing new, but the rum soak ads a nice kick each time one comes across a chewy cherry in the cake.
1 box chocolate cake mix
1 box (4 serving) vanilla instant pudding
½ cup water
½ cup rum
½ cup oil (I use olive)
1 cup dried tart cherries soaked in rum
¼ cup butter
½ cup sugar
¼ cup water
¼ cup rum
1 tsp almond extract
1 tsp chocolate extract
Preheat oven to 325°. Pour the rum off the soaked cherries, reserve to use in the cake and in the glaze (if there is enough). In a large bowl, combine cake mix, pudding mix, water, oil, eggs, rum, and soaked cherries. 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 rum, almond extract, and chocolate extract.
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).