Tag Archives: bunt pan

Daisy’s Drunken Rum Cake and Glaze

14 Jun

As I’ve already stated in my past post, “Cookies – Oven = Perfection“, every single girl needs to have mastered the recipe for at least one tasty delight. The second of my two mastered recipes is below. Just a heads up: this recipe is more complicated than my no bake fudge cookies and requires some fancy pants kitchen tools. Okay, so maybe just an electric mixer (handheld is okay) and a bunt pan, but those two items are pretty darn fancy pants for my shoebox of a kitchen.

The recipe for the cake and the glaze is below, and because I was a little camera happy while cooking I’ve also included step by step directions with left-handed pictures!

Step one: Assemble ingredients and fancy pants kitchen tools*.

*Handheld electric mixer not shown, although you can see the cord.

Step Two: Combine all ingredients (except pecans if you choose to add them. I didn’t.)

Step Three: Mix with electric mixer for two minutes*.

*You will still have some lumps at the end of the two minutes, so I suggest you set a timer. Don’t try to get all of the lumps out.

Step Four: Grease and flour bunt pan.

*I suggest sprinkling the bottom and sides of the pan with a little bit of flour to keep the cake from sticking.

Step Five: Pour batter into pan and bake at 325°F for forty to fifty minutes.

The edges should be golden brown, and the cake should be spongy to the touch.

Step Six: Allow the cake to cool for at least ten minutes, the flip the cake onto the serving platter.

It may be helpful to use a small spatula to loosen the sides of the cake from the edges of the pan before flipping it. A knife also works, but you may ruin your bunt pan. Do this by sticking the spatula between the cake and the pan in an up and down motion.

You can see the flour that I used to keep the cake from sticking to the pan. Once you add the glaze to the cake, you can’t see or taste the flour.

Step Seven: Assemble ingredients for Daisy’s Drunken Rum Cake Glaze

Step Eight: Melt butter in large sauce pan. Once butter is mostly melted, add sugar and rum.

Once the mixture starts to boil, set a timer for two minutes (three minutes if you will be serving to children).

Step Nine: Pour half of the glaze mixture over the cake.

Wait ten minutes before pouring the rest of the glaze over the cake.

Step Ten: Use a spoon to saturate the cake with excess glaze that collects in the center and on the sides of the cake.

Step Eleven: I sprinkled some powdered sugar onto my cake for visual appeal, although this is not necessary.

Notice how the glaze thickens the longer it sits. Once I got to the party, I spooned the rest of the glaze onto the cake. Because it was so thick, it behaved more like a frosting than a glaze.

Next time I make this, I am going to try using some coconut rum with shredded coconut and pineapple slices on top. What do you think?

Enjoy!

Daisy’s Drunken Rum Cake

1 box Duncan Hines Butter Cake Mix

1 box vanilla pudding and pie mix

½ cup canola oil

4 eggs

¾ cup light rum

½ cup chopped pecans (optional)

Directions: Pre-heat oven to 325°F. Combine all ingredients (except pecans) and mix with electric mixer for two minutes. Pour into greased bunt pan and bake for 40-50 minutes or until golden brown.

Daisy’s Drunken Rum Cake Glaze

1 cup sugar

1 stick butter

½ cup rum

Directions: Boil butter, sugar, and rum together for 2-3 minutes. Pour half of the mixture over rum cake. Wait ten minutes, then add the remainder. Continue to spoon extra glaze onto cake for best results.