Christmas Blog

There’s a little Captain in everyone. Here is a Rum cake recipe to make your celebration of Christmas even more special.

When someone mentions the word ‘Christmas’ many of us find our mouth’s watering at the thought of all the good food we enjoy during that time of year.

Rum Cake

Rum cakes are made with real rum and they actually take a year to make. The day after Christmas, start soaking the fruit for next year’s rum cake in the rum. Always use the exact amount called for and if the recipe just says ‘rum’, use dark rum. In this recipe, we use Captain Morgan’s Spiced Rum.

Ingredients for the Cake

• 1 cup of chopped pecans
• 1 4oz. package of instant vanilla pudding
• 1 yellow cake mix – do not use one with ‘pudding’ in it
• 4 eggs
• ½ cup of cold water
• ½ cup of vegetable oil
• ½ cup of Captain Morgan’s Spiced Rum

Ingredients for the Glaze

• ½ cup butter
• 1 cup sugar
• ¼ cup of water
• ½ cup of Captain Morgan’s Spiced Rum

Grease a Bundt pan and spread the nuts around the bottom of the pan. Mix all of the ingredients together and then more it into the pan with the nuts. Bake at 325 degrees for one hour.

About fifteen minutes before the cake is ready, prepare the glaze by melting butter in a pan. Add the sugar and water and let it boil until the sugar melts. Turn off the heat and carefully mix in the rum.

Remove the cake from the oven and let cool for five minutes before piercing the whole cake with a fork and removing it from the Bundt pan. Pour the glaze over the cake and refrigerate until ready to serve.

Posted by admin on December 19th, 2008
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