Sunday, December 16, 2012

Rum Coffee Cake

Rum Coffee Cake

Here's what you'll need:

Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)  I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof release mix.

1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)

1/4 C Dark Rum
1 stick of butter
1 C sugar

In a large bowl, combine:
Cake mix
Pudding mix

Pour batter into the pan.
Sprinkle the top with pecans

Bake 45 minutes

Just before the cake is done, prepare the glaze.

In a saucepan on medium high heat:
constantly stirring until it comes to a soft rolling boil.

Remove from heat and set  aside.

As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.

Remove the cake onto a plate, invert again onto another plate with the glazed side up.

Peace in the Kitchen!

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