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Last night the dinner I made came directly from the 1970’s.
It was like, far out man.
We had ham. Canned peaches ( we hardly EVER eat canned food unless it’s been canned from our garden, but the amount of sugar in canned peaches, is pretty disgusting, so we normally always eat fresh) and sauteed carrots.
And we had a rum cake…cooked in a bundt pan. Classic 1970. AND my bundt pan is from the 1970’s and it’s burnt yellow. Can you dig it? And the rum cake was AWESOME!!!
There are two things that come to mind when I cook a bundt cake, in terms of television and movies. 1. Red Foreman sitting at his kitchen table calling everyone a dumb A%$ and 2. the lady in My Big Fat Greek Wedding trying to get the Greek mom to prounounce the word “bundt.” I love them both.
I shared this recipe a few years ago. It always goes over well and you can make it in whatever pan you want. Any which way, it’s fantastic. Also, I don’t boil down the glaze until the rum has evaporated. If I’m going to use rum in a recipe, I want to taste it. And looks can be decieving. This cake looks rather plain. On the contrary….it has soaked in and entire cup of liquid goodness. SOOO fantastic and simple. Don’t let the simplicity of it fool you…..
Rum Cake
1 cake mix (chocolate or yellow)
1 package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum (I’ve used both kinds and it still works out)
Glaze
1/2 cup butter
1/2 cup rum (or less depending on your tastes)
1 cup white sugar
1/4 cup water
Mix pudding, cake mix, eggs, oil, 1/2 cup water, and 1/2 cup rum on high speed for 2 minutes. (makes it kinda fluffy) Pour into bundt pan and cook at 325 degrees for 50-60 minutes.