Brad’s Soaked Rum Cake – your guests will RAVE!

This one will knock your socks off – I guarantee. And super-easy. Perfect Holiday cake – totally unexpected and your guests will RAVE! This will be a new Holiday tradition – serious. If you don’t make this cake, come to our house – we make several each Holiday season.  Tremendous gift.

A couple of years ago I made one of these at 9pm and it didn’t last until 9am the next morning. No, we are not proud of that, but shazam – that is serious good cookin’. Here goes:

1 cup of chopped pecans – get the pieces and chop or break them coarsely

1 (18 oz) box of Super Moist yellow cake mix

1 (3 3/4 oz) package of vanilla INSTANT pudding mix

1/2 cup of Rum

1/2 cup of water

1/2 cup of vegetable oil

4 eggs

Grease and flour (I use the professional grease/flour spray) a bundt pan. Pour pecans in the bottom of pan. Mix cake mix and pudding in a large bowl. Add rum, water, oil, eggs. Mix 2 minutes in the KitchenAid mixer. Bake 45 min at 350.

While that’s baking, prepare the glaze oooowww.

In a good sauce pan (important) like an All Clad – I use Martha Stewart look-alikes – boil the glaze:

1 cup Sugar

1 stick of butter

1/2 cup Rum

1/4 cup of water

Boil above ingredients for 3 minutes and pour over hot cake.

Remove cake from oven and poke the top with a fork all over – to allow the glaze to soak deep in. Slowly pour on the Glaze. Cool in the bundt pan 30 minutes. Cover with a plate – flip upside down and serve – OMG!

I want comments on this… Enjoy! Brad