Bacardi Rum Cake
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 (3 3/4 oz) package vanilla instant pudding and pie filling
1/2 cup cold water
1/2 cup oil
1/2 cup Bacardi rum (most recipes call for dark rum, but I used the clear type)
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi rum
1) Preheat over to 325 degrees. Grease Bundt pan.
2) Sprinkle nuts over bottom of pan.
3) Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour.
4) Cool; invert onto serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides.
1) Melt butter in saucepan. Stir in water and sugar.
2) Boil for 5 minutes, stirring constantly, and remove from heat. Stir in rum.
As my mom does, I garnished the cake with sugared fruit. Simply coat/brush fruit with egg whites and then roll in/sprinkle with granulated sugar. Allow to dry and place in the middle of the rum cake. I didn't coat the fruit as evenly and carefully as I would have if this was for a party, but I like how the fruit brightens up the cake and gives it a special touch.
Before we cut into the cake and Scott headed out for guys' night tonight, we made dinner. Scott grilled steaks, and I made salad and potatoes. We opened a bottle of red. I'll admit the potatoes were care of Steamfresh and only took a few minutes in the microwave.
The salad is another family favorite and super easy. Mix a can of artichoke hearts and cut asparagus together with Ken's lite caesar dressing. Let the mixture marinate for awhile, anywhere from 30 minutes to a full day; spoon over lettuce and enjoy.
I am very glad to have a three-day weekend of relaxation and fun - time with Scott, visits with friends from in the city and out of town, yoga and walking in the sunshine, errands and chores (it feels good to be productive), reading and writing for school and for pleasure. If you want to indulge in some cake and booze this weekend, why not give the rum cake a whirl?