RUM CAKE [REVISED]

RUM CAKE
SERVES 16-20
(BEST MADE THE DAY BEFORE SERVING)

FOR THE CAKE:

4              eggs
1/2 C        water
1/3 C        vegetable oil
1/2 C        dark rum
1/2 C        chopped pecans (add another 1/2 cup if desired - I love the pecans in this cake)

One box of DUNCAN HINES CLASSIC YELLOW CAKE MIX (not the butter recipe)

1 small box Jello INSTANT vanilla pudding and pie filling (3.4 oz size)

DIRECTIONS:
FOR THE CAKE: 

Pre-heat oven to 350° - grease and flour a Bundt pan. 

Combine first 4 ingredients and blend with a mixer.  Add cake mix, and pudding mix and beat on medium for about a minute. Fold nuts in by hand and pour into prepared pan.

Bake 50-55 minutes until center tests done.

Turn cake out very carefully, onto a plate and let cool completely in a sealed container so the cake 'sweats'.  (P.S. - this sweating applies to any Bundt cake - makes it more moist)  Slice the cake into 16-20 pieces.

DIRECTIONS: 
FOR THE GLAZE:  (Cake should be completely cooled before making the glaze!!!)

1-1/2 stk             butter

1-1/2 C               sugar

3/8 C                 water

3/4 C                 dark rum

Combine the butter, water and sugar in a large heavy saucepan. Bring to a hard rolling boil over MEDIUM heat, STIRRING CONSTANTLY WITH A WIRE WHISK. 

Reduce heat and boil for 5 minutes - still STIRRING CONSTANTLY - remove from the heat and SLOWLY AND CAREFULLY add the rum - stirring because this will bubble up with steam!



GLAZING METHOD #1 (my new favorite!!)

Slice the cake completely into 16-20 slices (or more)

Array 4-5 slices in a circle on a platter that has a little rim, overlapping about a fourth of each slice.  Generously drizzle glaze over those slices.  Repeat with another layer of cake slices and drizzle those.  Repeat until all the cake slices have been layered and drizzled.

Seal cake in an airtight (Tupperware, Rubbermaid) container until ready to serve.  Any remaining glaze can be saved and warmed up and used at serving time.

GLAZING METHOD #2

Poke large holes all over the top of the cake – I use the end of an electric mixer beater…. Pour glaze in all the holes and brush glaze over the rest of the cake.  Keep brushing the glaze over the surface until none is left standing in the plate.  

After a day, store leftovers in the fridge