Thursday, 9 May 2013
My office hosts a huge potluck called "Foods of the World" each year. The whole office participates and each department brings in different foods from, you got it, all over the world. This year my team chose the theme "Palates of the Caribbean" - a la Captain Jack Sparrow....haha....get it?
I decided to bake a rum cake - yo ho ho and a bottle of rum....
Golden Glazed Rum Cake
adapted from Bacardi Rum Cake
1 package yellow cake mix
1 3.4 ounce package instant vanilla pudding mix (4 serving size)
1/2 cup cold milk
1/2 cup vegetable oil
1/4 cup dark or golden rum* (add to taste)
1/2 cup butter
3/4 cup sugar ( I used demerara sugar)
1/4 cup water
1 tbsp dark or golden rum (add to taste)
Combine cake mix, pudding mix, milk, and oil in a large bowl. Whisk in eggs.
Add in rum to taste (some recipes suggest 1/2 cup for a boozy cake).
Grease and flour a bundt cake pan. Pour in cake batter and bake at 325 degrees for 45-50 minutes or until cake tester inserted in middle comes out clean.
Glaze: Melt butter in a saucepan. Whisk in water and sugar and bring to a boil. Cook for 5 minutes, whisking constantly. Remove from heat and stir in rum to taste. Let cool before drizzling over cake, it will thicken and adhere to the cake better. Poke holes in the cake with a cake tester or fork to let the glaze seep in.