This is a rum cake recipe I was not expecting to be so good, but it was delicious! All the credit for this one goes to my girlfriend, Anaka, and her mother. I did change a few things, however. I used spiced rum and added some strawberries.
- 1 pound of strawberries, destemmed and cut in half
- 2 cups of rum
- 3 cups of sugar
- Place the cut and destemmed strawberries in a bowl.
- Pour the rum and sugar over the strawberries and mix well.
- Place in refrigerator and let sit for at least 30 minutes, but the longer they soak, the better.
- Place the sugar and rum into a saucepan and heat up slowly to dissolve sugar.
- Once the rum has hit a boil, let it boil the alcohol off (do not reduce).
- Place the rum and sugar mixture in the refrigerator and allow to cool down. Pour over strawberries and let sit for at least 30 minutes.
- 1 cup butter
- 1 3/4 cups sugar
- 5 eggs
- 2 cups flour
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1 tsp butter flavor extract
- 1/2 cup rum
- 1 cup chopped pecans (optional)
- 2 cups of powdered sugar
- Cream together butter and sugar. Add flour and mix. Add eggs, one at a time, then extracts and rum. Combine well.
- Grease & flour Bundt pan. If desired, sprinkle chopped pecans evenly over bottom of cake pan. Pour batter into pan and bake at 325f for 50-60 minutes.
- While the cake is still in the pan and both the cake and the glaze (recipe below) remain hot, pour half of the glaze over the cake, focusing on pouring over the sides and the middle of the cake. Let the cake sit for 30 minutes and remove from pan.
- Reduce the rest of the glaze down to a syrup consistency and pour over the top of the cake. Once the cake has cooled off a bit, sift the powdered sugar over the top of the cake (add as much or as little as you want).
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup rum (although I used closer to 1/2 cup)
- 1 tsp rum extract
- 1/4 cup water
- Pinch of salt
- Bring all ingredients to a boil in a small saucepan, then let it boil the alcohol off, before pouring over the cake by placing a lid over the saucepan.
- Keep the glaze liquid, not thick for the first use.
- Then reduce down to a syrup consistency for the top of the cake, as instructed above.
Now Y’all come back ya hear?