There are three people in my life that are truly my oldest friends. They are girls that I still talk to regularly...and pretty much have since day care...like around the pre-k, we haven't gone off to elementary school yet, so we don't know what its like to be cool yet age. Rachel is one of them and the first one of my girlfriends to tie the knot. Its crazy to think how much I have grown up with these girls from doing lemonade stands with slice and bake cookies and tea parties to now having a bachelorette party and brunches.
Rachel especially is one of my closest girls friends, and I would have to say her family is one of those that I have adopted as part of my own. It is her mom's cornbread recipe that is on my kitchen table and that I used in this recipe earlier this year (peach shortcake). So, as a true southern girl, I knew that when Rachel told me she was baking this cake that it would basically be amazing. One of those cakes filled with love and well a little liquor. A cake that is sweet and inviting AND will warm you up inside...literally. So if your in a boozy cake kind of mood, this southern rum bundt cake might be just what your looking for. Enjoy!
From Rachel:
Lauren and I go way back - to daycare, in fact. Ever since I have known her, she has loved to bake. It seems that she has rubbed off on me lately in the sense that I have been baking more often. My most recent endeavor was taking on a favorite of my Grandma’s.
I was in the middle of last minute wedding plans and was looking for any stress-reliever I could find. Hello, baking! My grandmother passed down my favorite cake recipe at my bridal shower and I was so excited to make it myself. This particular cake I have only had from her kitchen so the combination of being inspired by Lauren and trying to put my best baking-foot-forward as a new wife, I was up for the challenge.
I had planned to spend the day with my mom anyway, but she had never tried to bake this cake either, so she was my fabulous side-kick.
Cake Ingredients:
1 pkg. Duncan Hines Cake Mix (Butter Recipe)
4 eggs
1/2 cup vegetable oil
1/2 cup rum (Cheapest)
1/2 cup water
1 pkg. Vanilla Instant Pudding
1 cup chopped walnuts or pecans
NOTE: We didn’t find this particular type of cake mix, so we used Betty Crocker, Super moist
cake instead.
Set oven to 325. Prepare bundt pan with baking spray or coat the pan with a thin layer of butter and
lightly dust with flour.
Put all ingredients in a bowl and blend with mixer on medium speed 3-4 minutes. It will be nice and smooth.
Over to the side, mom put the nuts in a baggie and added a little flour to the bag. She then shook it up to evenly spread around the flour. (This helps keep the nuts from sinking to the bottom of the bowl/ pan when you bake it.) Then the nuts were folded into the batter and the whole mixture poured into the prepared bundt pan.
Bake 50-60 minutes. (It depends on your oven. It only took 52 minutes for ours.)
Glaze Ingredients:
1/2 cup water
1/2 cup rum
1 stick of butter or margarine
1 cup sugar
Melt butter and sugar, add water and rum and boil for 3 minutes. When the cake comes out of the oven, be ready to add the glaze after about 5 minutes. Make sure it coats the sides of the cake where it has pulled away from the side of the pan.
When you flip the cake out onto a plate, make sure you have given plenty of time for the cake to cool. After about an hour, the glaze will have had plenty of time to sink in to all the parts of the cake and it will be super moist when you turn it out.
TA-DA!! Sorry, no picture of the end result on the cake plate. We got too excited about sharing it, we
forgot to capture the final moment.
Step-by-step:
Cake Ingredients:
1 pkg. Duncan Hines Cake Mix (Butter Recipe)
4 eggs
1/2 cup vegetable oil
1/2 cup rum (Cheapest)
1/2 cup water
1 pkg. Vanilla Instant Pudding
1 cup chopped walnuts or pecans
NOTE: We didn’t find this particular type of cake mix, so we used Betty Crocker, Super moist cake instead.
Glaze Ingredients:
1/2 cup water
1/4 cup rum
1 stick of butter or margarine
1 cup sugar
1. Set oven to 325. Prepare bundt pan with baking spray or coat the pan with a thin layer of butter and lightly dust with flour.
2. Put all ingredients in a bowl and blend with mixer on medium speed 3-4 minutes. It will be nice and smooth.
3. Over to the side, mom put the nuts in a baggie and added a little flour to the bag. She then shook it up to evenly spread around the flour. (This helps keep the nuts from sinking to the bottom of the bowl/ pan when you bake it.) Then the nuts were folded into the batter and the whole mixture poured into the prepared bundt pan.
4. Bake 50-60 minutes. (It depends on your oven. It only took 52 minutes for ours.)
5. Melt butter and sugar, add water and rum and boil for 3 minutes. When the cake comes out of the oven, be ready to add the glaze after about 5 minutes. Make sure it coats the sides of the cake where it has pulled away from the side of the pan.
6. When you flip the cake out onto a plate, make sure you have given plently of time for the cake to cool. After about an hour, the glaze will have had plenty of time to sink in to all the parts of the cake and it will be super moist when you turn it out.
TA-DA!! Sorry, no picture of the end result on the cake plate. We got too excited about sharing it, we forgot to capture the final moment.
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