Bradley's Homestead

This Thanksgiving I baked my favorite holiday cake.

Rum Cake!

Ingredients:

1 Box Betty Crocker Super Moist Yellow Cake Mix

1 Pack Instant Vanilla Pudding

4 Eggs

1/2 Cup Cold Water

1/2 Cup Vegetable Oil

1/2 Cup Dark Rum

Directions:

1. Preheat oven 325 degrees.
2. Grease and flour bundt pan.
3. Sprinkle nuts on the bottom of the pan.
4. Combine all ingredients and blend well.
5.  Pour cake batter evenly over nuts in the pan.
6.  Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
7. Allow cake to cool before flipping on a cake plate.

Now time to make the glaze…

Ingredients:

1/4 Cup Butter

1/4 Cup Water

1 Cup Sugar

1/2 Cup Dark Rum

Directions:

Melt butter, stir in water and sugar. Boil for 5 minutes stirring occasionally. Remove from heat and add dark rum. Poke cake with a fork. Base cake with glaze.

This is the original recipe that I have used for over 20 years however this year I added an additional touch at the end. The frosting! Basically, after completing the glaze step I added an additional layer of topping, the frosting. I whisked together 1/2 cup Betty Crocker Whipped Butter Creme frosting and dark rum (1 tablespoon at a time). Whisk until well blended, if it’s too stiff, add more rum. Drizzle over cake and let it rest to harden before slicing.