You know how I’ve always professed my love for scratch baked cakes? How I find such pleasure in hand picking the finest ingredients and creaming and beating my heart out to create the most tender cake crumb? And how most cakes taste the very best on the day they are made?
Well just for today….forget I said all that.
A good friend was recently talking to me about Rum Cake. Typically served around the holidays, it’s a moist cake soaked in a glorious rum glaze. I read online reviews from people who swore that it was hands down the most flavourful cake ever.
Pffft! What do those 800 people know anyway?
I searched and searched for a recipe that was baked from scratch, but you know what? I made it and it didn’t taste the same. Not quite as light and fluffy. And I’m sure that the light and fluffy texture comes from one of the many ingredients on the box that I can’t pronounce…..
But today, I’m feelin a little wild and crazy and I’m ok with that.
Perhaps it’s the rum?
I substituted the vanilla pudding in the ingredients list for coconut pudding. I used Coconut Rum in the cake and Dark Rum in the glaze. The flavour is incredible and even better if you let the cake sit for 24 hours.
You know, boxed cake normally isn’t my style but just this once a doctored up cake mix suits me just fine.
Do you have a scratch recipe for Rum Cake? I would love to hear from you!
Coconut Rum Cake with Dark Rum Butter Glaze
- 1/2 cup chopped, toasted pecans
- 1/2 cup toasted coconut
- 1 18 ounce box yellow cake mix
- 3.4 ounces (4-serving size) instant coconut pudding mix
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup canola oil
- 1/2 cup Coconut Rum
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Dark Rum