This is not your rum-of-the-mill cake

May 24, 2000|By Dallas Morning News

Let them eat cake indeed.

Rum cake.

Rum poundcake with rum sauce and butter.

This four-egg cake would send Prohibitionist Carry Nation into a certifiable swoon. It not only has 80-proof rum as an ingredient, it also has a rum-based glaze. Teetotalers who have a problem with downing a slice of cake imbued with demon rum can substitute rum extract and buttermilk for real rum and water.

Take that, Marie Antoinette. You too, Carry.

Bacardi Rum Cake

Serves 16

1 cup chopped pecans or walnuts

1 (18 1/2 -ounce) package yellow cake mix

1 (3.4-ounce) package vanilla instant pudding

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup Bacardi dark rum

Glaze (see recipe)

Preheat oven to 350 degrees. Generously grease and lightly flour a 10-inch tube pan or a 12-cup bundt pan.

Sprinkle nuts over bottom of pan. Mix remaining ingredients except glaze; pour over nuts. Bake 50 minutes to 60 minutes.

Cool 15 minutes on a wire rack. Invert on a serving plate that has a lip. Prick the top with an ice pick or skewer and drizzle glaze over cake, allowing time for cake to absorb the glaze (at least 4 hours).

Per serving: 396 calories (46 percent fat); 21 grams fat (5 grams saturated); 1 gram fiber; 61 milligrams cholesterol; 340 milligrams sodium; 46 grams carbohydrates; 57 milligrams calcium

Glaze

4 tablespoons butter

3 tablespoons water

1 cup sugar

1/2 cup Bacardi dark rum

Melt butter in a small saucepan. Stir in water and sugar.

Heat for 5 minutes, stirring constantly, but do not boil.

Remove from heat; stir in rum and mix well.

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