Wednesday, August 4, 2010

Chet's Rum Cake

The last night we were in Oregon, Chet and Carolyn (our host and hostess) made dinner for us.  Carolyn made poor man's stroganoff, beet salad, and marrinated carrots. Chet made this cake.  The whole meal was amazing. It made leaving Oregon a little easier, but not much.  I will give you the beet and carrot  recipe later.

Printable Recipe:
Ingredients for the cake:
1/2 cup pecans, chopped
1 package butter recipe golden cake mix (18.5 oz.)
1 small package vanilla instant pudding mix (3.4 oz.)
1/2 cup light run (it is white)
1/2 cup water
1/2 cup vegetable cooking oil
4 eggs
Grease and flour a bundt pan. Crumble nuts in the bottom of the pan. Place cake and pudding mixes in a large mixing bowl. Add run, water, oil, and eggs. Mix for 2 minutes. Pour batter into pan and bake at 325 degrees F for 50-60 minutes. Remove cake from oven and immediately pour on the hot rum glaze (recipe follows). Glaze will cause cake to settle. Cool cake in pan for 30 minutes and remove to a serving plate.
Ingredients for Glaze:
1 cup sugar
1/4 cup light rum
1 stick butter
1/4 cup water
Place ingredients in a sauce pan and boil for 2-3 minutes.  Pour over warm cake.

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