I rarely make desserts. I don’t bake cookies over the holidays or even like sweets all that much. Every few years I’ll make a tasty bread pudding with whiskey cream, using the last of the Glenmorangie Scotch I’ll have brought back from Scotland (while visiting my family). I know I can buy Glenmorangie here in the U.S., but there’s something about my dad tucking it in my overstuffed suitcase, the night before I’m heading home, that makes it more special.
There is one little cake that I do make each and every year, and that would be the classic Bacardi Rum Cake (I KNOW, more alcohol!). My sister and I loved when our grandma would make it for the holidays, because it was so “grown-up” tasting with the aromatic Bacardi glaze.
I’ve always called my version “Spring Rum Cake” because I top it with powdered sugar and pretty edible flowers. My husband Peter loves when I surprise him with it every year, and instead of dessert he likes it in the morning with coffee.
This Sunday is Easter and I’ll be making it over the weekend for sure. Luckily for me, my good friend Afaf recently gave me a gorgeous bottle of Depaz Blue Cane Rum, so I’ll use that instead of the classic Bacardi. The recipe is super easy and always a crowd pleaser.
Rum Cake Ingredients:
1 cup chopped walnuts
1 18 ½ oz pkg butter cake mix
1 pkg Vanilla Pudding
½ cup cold water
½ cup vegetable oil
½ cup of your favorite dark Rum
1 stick of butter
¼ cup of water
1 cup sugar
½ cup dark Rum
1 Package of Edible Flowers
Preheat oven to 325 degrees F.
Nonstick spray bundt pan
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Mix on high for one minute.
Poor batter over nuts.
Bake 1 hour
Meanwhile make Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Off the heat, carefully stir in the rum.
After removing cake from oven, cool in pan then invert onto a serving plate.
Using a toothpick or fork, prick holes on top for glaze.
Next, drizzle glaze over top of cake. Go slowly so the glaze sinks in the cake.
Add powdered sugar and arrange fresh flowers on top.
Note: The lovely “Sunflower” cake pan I use can be purchased on Amazon