Pub Cake

Yummy photo courtesy of Filomena Scalise who shares her tasty work on

Erik brought home the most delicious smelling rum cake as a gift from a coworker earlier this week. He hadn't taken off his jacket before I dished us up two thick slices. Took one bite and it occurred to me that this cake should be served by the shot glass instead of by the plateful. Initially I thought what harm could a cake baked with rum really be? Most of the alcohol cooks out, right? But what if the baker is heavy handed (my kinda gal) and generously soaks the cake in rum AFTER baking? That must be the method used because this was a stiff forkful of spicy buttery goodness. Couldn't eat more than a couple bites without feeling like a terrible mom-to-be so the cake sits on the kitchen counter seducing me one whiff at a time as I walk by. Torture! All I know is I'm going to devour an entire rum cake once the baby is born. Merry Christmas friends! I hope all of your holiday wishes come true! Xoxo

Here's a recipe I found, couldn't find a wet version. If you have one you'd like to share please comment or email me:

Courtesy of COOKS.COM

1 c. chopped walnuts or pecans
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum


1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup Bacardi dark rum together. Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up. To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.


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