Over at The American Homemaker, she thought it would be fun to share our favorite holiday traditions every Tuesday. To see a lot of neat traditions (and recipes to make you fat! haha) check out her blog at: http://theamericanhomemaker.blogspot.com/
For my tradition today, I am going to share with you RUM CAKE! This is probably my favorite food on the planet (depending on the day because, as it turns out, I love food – a LOT). I only make it during the fall and winter because it just doesn’t taste the same in spring and summer.
Here’s a picture of it, please notice how I got all artistic and artistically placed floral pics around the cake. This was the one I made for Thanksgiving so the fall floral pics make sense.
Doesn’t that look delicious? I used walnuts because I apparently had a brain freeze and picked up walnuts instead of pecans and didn’t realize it until Thursday morning. I like it much better with pecans, but the walnuts didn’t hurt it at all!
And to prove just how artsy fartsy I am, I’m also going to share with you the page from my recipe book that features my Rum Cake recipe.
I know my friends at The American Homemaker are crazy for cake mix recipes, so I trust they’ll all like this one.
1 cup chopped pecans
1 pkg. vanilla instant pudding
1/2 cup cold water
1/2 cup rum
1 pkg. yellow cake mix
1/2 cup oil
1/4 pound butter
1 cup sugar
1/4 cup water
1/2 cup rum
Put the pecans in the bottom of your bundt pan (if you substitute walnuts like I did, decrease the amount to about 1/2 cup). Mix the remaining cake ingredients. Bake at 325 for about 1 hour, until done. Cool for 20 minutes and invert on serving plate (because the glaze makes a mess – well I make a mess because I’m a slob – I glaze the cake on a regular plate then transfer it to my cake stand after the glaze sets up). For glaze: Melt the butter in a saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. (Hint: you might not need to go the full 5 minutes – once the mix starts pulling from the sides you can go on to the next step. Don’t boil too long or you will get hard candy.) Remove the glaze from the heat (that’s very important) and stir in the rum. Prick the top and sides of the cake and spoon & brush glaze over it.