Class Date: 11/13/2022
This month’s class was a sweet treat in order to kick off the holiday season.
We went with this simple rum cake recipe. We discussed other options for enjoying it like adding nuts to the bottom of the pan before baking. Possibly trying it in other flavors like chocolate. Even adding frosting over the glaze for a more elegant look. Most importantly we discussed sharing the rum cake with family and friends during this holiday season.
Ingredients:
1 Box Betty Crocker Super Moist Yellow Cake Mix
1 Pack of Instant Vanilla Pudding
4 Eggs
1/2 Cup Cold Water
1/2 Cup Vegetable Oil
1/2 Cup Rum
Directions:
Preheat oven to 325 degrees.
Grease and flour the cake pan of your choice.
Combine all ingredients and blend well.
Pour the cake batter evenly into the pan.
Bake for 35-60 minutes (depending on your baking pan size).
Allow the cake to cool before flipping it 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, and stir in water and sugar. Boil for 5 minutes stirring occasionally. Remove from heat and add dark rum. Poke cake with a fork or kabob stick. Base cake with glaze.
*** Pardon those huge holes… I used a kabob stick. SMH… BAD IDEA!
Bradley's Homestead 