Dessert - Cake
Baptist Rum Cake
Use a Bundt pan (I have used two
rectangular bread pans with good results)
Even if non-stick, spray bottom and sides with Baker's Joy (with flour).
Arrange the pecan halfs in the bottom.
Put the cake mix in a large mixing bowl, add the rum, water, oil and eggs.
Mix with an electric mixer for 2 minutes. Pour batter into pan(s) and bake at 325 degrees
for 50 minutes; cake is done when an inserted tootpick comes out clean.
Hot Rum Glaze
Immediately after the cake comes out of
the oven, place the ingredients in a medium-size
saucepan and bring to a boil, stirring constantly to keep from sticking.
Let it boil for 2 minutes, continuing to stir constantly.
THIS IS THE IMPORTANT PART:
With hot cake still in pan(s), use a large spoon or small ladle to pour the glaze over the cake so its runs over the top and down the sides. The space on the sides will fill up, but the glaze will
soon be absorbed into the cake. Leave cake in pan(s) for another 30 minutes. Turn upside
down onto a serving plate., tapping on the bottom if cake does not fall out immediately.
* Original recipe is from Rose Barham, Tennessee.
Tip of the Day:
Here's a recipe that justifies the invention of the cake mix; once the rum sauce sinks in, it tastes very much like it was made from scratch. Though Rose Barhams's(*) recipe calls for yellow cake mix, its just as good with chocolate or even chocolate marble, and divides nicely intotwo smaller 8-inch Bundt pans for smaller cakes.
"It makes the whole room smell like a bar. But in a good way" - from a friend J. Jennings