This is my friend Patti.
Yes, it’s a picture of a picture. It was taken many, many years ago, before digital cameras had taken over the world or. I am not exactly sure how we ended up with three drinks between us, but it looked like we were having fun. It could be because I was just in the beginning of my twenties or it could be because I was with Patti. You always have fun with Patti. She has the best sense of humor with the most addicting laugh and the warmest smile. I am pretty sure I haven’t seen Patti since this photo was taken, but thanks to this current state of technology and social networking, we’ve managed to keep tabs on each other.
Once upon a time, Patti made the most amazing Rum-Butter Cake, back when her kids were munchkins and not teenagers. I mean, seriously amazing. I still remember it years later. I am not sure why I was thinking about it all weekend long, but I was.
Maybe because I am just about a week away before I say good-bye to my twenties. (Although given my previous statement about how quickly kids grow up, perhaps I am really an older than I think I should be).
Maybe because it snowed ALL day on Sunday (and most of Monday) and I want winter to be over already.
Maybe because I just like rum. And cake.
So thanks to Facebook, I sent Patti a quick note requesting the recipe for Rum-Butter Cake. And she sent me this link.
So I literally trekked through the snow to pick up a bottle of extra dark, super flavorful rum.
And a box of yellow cake mix.
Puck was very interested in this development.
This cake was super-duper easy.
Butter a bundt cake pan and evenly distribute a cup of pecans to the bottom of the pan.
1 box of yellow cake mix,
1 box of instant vanilla pudding,
and 1/2 cup each of the following:
And mix together. I am pretty sure I could have used a wooden spoon to mix this all together, but I am still completely infatuated with my stand mixer.
Pour into the bundt cake pan.
Bake for 1 hour in 325 degree oven.
(I may or may not have made a mojito while waiting for the cake to bake. I mean, the rum was already open…)
When finished baking, let set in pan for ten minutes before inverting.
And make your glaze. Which I am sure is what makes this cake absolutely fabulous.
In a pot, heat 1/4 cup of water
1/2 cup of butter
and 1 cup sugar.
Boil for 5 minutes, stirring constantly.
Take off heat and stir in 1/2 cup rum.
Pour 1/2 of glaze in bottom of the bundt cake pan.
And put the cake back in and top with remaining glaze.
Let the cake absorb all of the glaze. Resist the temptation to stick your face and eat it straight from the pan.
Because then it probably wouldn’t look this pretty.
It tastes even better than I remember. There is the perfect amount of crisp to the crust while maintaining a super moist interior. And don’t forget that rich, rum flavor.
A perfect not-my-birthday-yet cake.