In honor of fat tuesday and mardi gras, I wanted to give some booze to my fellow coworkers. Well, perhaps indirectly in a form of bundt cake. Who says you can’t eat your cake and drink it too? So, make this cake and lift everyone’s spirits.
I did not want to make an all rum cake since I was given some kahula. Besides, I finally had a reason to use up the Appleton Jamaican rum I got on our vacation to Jamaica awhile ago. I had a lot of positive comments regarding this cake. It even tasted better than the Tortuga cake from the caribbean. I usually would bring rum cake from the caribbean places that I visited it. I would haggle to get a good price. Hey, I just love to haggle period. Well, no more searching the tourist shops for me, but you want a bite of this, you may try to haggle a slice from me!
So, add some booze to your life and share it if you feel like it (or if there are still some left)
This recipe is actually from a cake mix that has been jazzed up. I am usually not fan of cake mix but somehow it works for this recipe.
Duncan Hines Butter Recipe cake mix
1 small pkg Instant Vanilla Pudding ( I used french vanilla flavor)
½ C Meyer’s white Rum (I used 1/4 c of rum and 1/4 c of kahula)
½ C Vegetable Oil
½ C Water
In electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes. Pour into a well greased Bundt pan and bake at 350⁰ for about 50 minutes. Cool in pan for 5 minutes.
1 stick (8 Tbsp) Butter
¼ C Meyer’s dark Rum
½ C Water
1 C Sugar
In a small saucepan melt the butter and then stir in the remaining ingredients; boil for 3 minutes.
Pour over the warm cake still in the Bundt pan.
Cool for 1 hour before removing.
This cake is best on the second day.