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rum cake (a.k.a. crack cake)

December 4, 2009

Today is Mr. KC’s birthday (Happy Birthday!!!).  And I can’t think of a more appropriate post to celebrate today than a recipe for his favorite cake.   Here’s to many more years of enjoying rum cake together…

Now with this said, I can’t say I’m a huge cake person.  If presented with the choice, I would gladly take a cookie, brownie, creme caramel, or many other things over a slice of cake.  Except this cake.  Rum Cake.  Crack Cake. While crack may not be on the ingredient list, it must sneak its way in here somehow explaining just how addictive this cake is.  What else would convert a cake-indifferent person to be such a cake evangelist?  What else could explain people requesting this for every birthday (and making up holidays just to have an excuse to eat this)?

And, in a cruel twist of fate, this cake is twice as good the day after you’ve made it when the glaze completely sinks in.  Of course, we can never wait that long, so we just eat the second half of the cake then.

So, make this at your own risk.

Rum Cake (aka crack cake)

Ingredients:
Cake
4 eggs
1 package Instant Vanilla Pudding (small 3 oz. box )
1/2 cup vegetable oil
1/4 cup water
1 package yellow cake mix
1/2 cup rum diluted with 1/4 cup water
dash cinnamon (optional, but recommended)

Glaze:
1/4 cup butter
2/3 cup sugar
1/3 cup  orange juice or [1/4 cup rum + 1/4 cup O.J.]

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat eggs, pudding, oil and 1/4 cp water together.
  3. Now, add cake mix and rum alternating.  1/3 cake mix, 1/2 rum mix, 1/3 cake mix, 1/2 rum mix, 1/3 cake mix. (for this part, I almost always use a sifter for the cake mix to cut out lump issues.)
  4. Add a dash of cinnamon at the end and mix.
  5. Butter and flour tube pan or large bundt cake pan.
  6. Bake for 45 minutes.
    *****10 minutes before the cake is ready to come out…*****
  7. Heat all the ingredients for the glaze in a pan to melt down.
  8. Now that the cake is out of the over, cut slits in the cake at intervals spacing them the way you would cake slices.
  9. Pour on the glaze.
  10. Now the hard part:  Wait.  Generally, you want to wait at least an hour to allow the cake to cool.  Ideally, you let the cake sit over night
  11. Optional: Sprinkle powdered sugar on top for good measure.

So, there you go.  Enjoy!

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