Rum Cake

My all time favorite Christmas treat is rum cake, but I'm quite picky when it comes to this cake. I have yet to find a rum cake that beats the recipe that my mom and I use every year. Of course the fact that it is made with my favorite alcohol, Bacardi Rum, makes it all the better. No need for jokes about all of the empty bottles in our living room at South View, Megs:)

I just finished up baking two rum cakes this morning. Bill and Carol always request their own so I have to make sure Rich keeps his hands off of at least one of them! He's already gotten into the other this morning.

(The all important ingredients!)

(Before the glaze.)

(Pouring on the good stuff.)

(Post glaze.)

(Final product that Rich attacked before I could take a picture!)

(Bill and Carol's cake ready to go!)

For anyone with a couple free hours between now and Christmas (yeah right!), I highly recommend the following recipe.

Rum Cake

Ingredients:

• 1/2 cup chopped pecans
• 1 (18 oz) package of Butter Recipe Golden cake mix
• 1 (3/4 oz) vanilla pudding mix
• 1/2 cup water
• 1/2 cup oil
• 1/2 cup light rum (or more if you are like me!)
• 4 eggs

Preheat oven to 325 degrees. Grease and flour bundt pan and sprinkle the nuts on the bottom. Place all ingredients in a bowl and mix for two minutes. Pour in pan and bake at 325 degrees for one hour. With a few minutes of baking left begin making the glaze.

Hot Rum Glaze

• 1 cup of sugar
• 1 stick of butter
• 1/4 cup of rum
• 1/4 cup of water

Put all ingredients in sauce pan and boil for 3 minutes. Pour glaze over cake while cake is still hot and in the pan. Let set for 30 minutes before dumping cake onto a festive plate. Enjoy!

MERRY CHRISTMAS EVERYONE!