Rum Cake

This is the other cake that I made today (my mother and I are trying to get a head start on cooking for our family reunion that is coming up this weekend). It's much simpler to make than the Peach Cake, but has even more nostalgia associated with it.

This is one of many original recipe cards written by my great-grandmother, ReRe. She became known for making this cake, and therefore transcribed the recipe (complete with the note about instant vanilla pudding mix: "the kind you don't cook") for many friends and family members.  I love this recipe so much that I baked about 100 miniature cakes to give away in the gift bags at our wedding last summer.  So, thanks ReRe for your awesome Rum Cake recipe.  I miss you!

Ingredients:

1 Box Yellow Cake Mix*

1 Box Vanilla Pudding Mix

1/2 Cup Rum

1/2 Cup Water

1/2 Cup Oil

3 Eggs

*the quantity in boxes of cake mix has decreased since ReRe first wrote this recipe, so I added an additional 1/3 Cup or so from another box of yellow cake mix I had on hand.  However, I think the cake would turn out just fine as is... I was just being cautious.

Preheat the oven to 350 Degrees.

Mix the cake mix and pudding mix together in a bowl with a whisk.  Stir in the rum, water, and oil.  Beat in the eggs one at a time, stirring well after each addition.

Pour the batter into a oiled (or buttered) and floured tube or bundt pan.  Bake for 50 minutes to an hour or when a toothpick inserted into the cake comes out clean.

While the cake is baking, make the rum glaze.

Ingredients:

1 stick (1/2 Cup) butter

2/3 Cup Rum

1/3 Cup Water

1 Cup Sugar

Place all ingredients in a saucepan and bring to a bubble over medium heat. Remove from heat.

After allowing the cake to cool for 10 minutes in the pan, turn it out onto a sheet pan with raised edges.

Poke small holes all over the top of the cake using a toothpick.  Slowly spoon the glaze over the top of the cake.  Allow to cool completely before serving.

*Note: This cake only gets better with time.  I always make it at least one or two days ahead of when I want to serve it.