Having inadvertently missed baking a cake last week for an AASI co-worker's birthday (sorry, Rob!), I needed to amend that faux pas this week and decided that a rum cake might be just the way to rectify the oversight. While gathering up the ingredients I noticed that my rum supply was running a bit low (ut-oh!) but it appeared that I had just enough dark rum and just enough coconut rum to whip up something slightly different - a Coconut Rum Cake!
As you can see from the picture to the left, I'm definitely going to have to make a trip to the package store and restock my Bacardi stash soon if I'm going to be baking any future rum cakes. Unfortunately a trip to Puerto Rico for restock is out of the question for the time being though I did tell Barb that I wouldn't be totally adverse to trying another cruise one of these days - perhaps I was too hasty in judging the other one as something I'd never want to do again.
Anyhow, for those of you might want to try this cake yourself, I present to you the recipe for Coconut Rum Cake. Enjoy!
1/2 cup chopped pecans
1/2 cup coconut
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant coconut cream pudding mix
1/2 cup milk
1/2 cup vegetable oil
1/2 cup cocunut rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
To make the cake: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts and coconut evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, milk, 1/2 oil, and coconut rum. Blend well. Pour batter over chopped nuts and coconut in the pan.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan then turn out onto serving plate.
To make the glaze: In a small saucepan, combine butter, water and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum. It might steam so pour the rum slowly into the hot mixture.
Some recipes call for you to turn the cake out of the pan, poke holes with a large fork around the top and sides, and then either slowly pour or brush the glaze over the top and sides until it's all absorbed. Personally I like the variation of turning the cake out of the pan, poking the holes in it, and then pouring half of the glaze into the bottom of the bundt pan and returning the cake to the pan where it will then soak up the glaze. While it's back in the pan, poke holes in bottom of the cake (which is the top at this point) and then pour the rest of the glaze over the cake being careful not to pour any through the hole in the middle of the pan!
Let it sit for an hour or two or longer if you'd like as it's not going to hurt it and then when you're ready to serve it (or preserve it as rum cakes are best eaten once they've had a chance to age), turn it out onto a serving plate.
This particular cake will be going into work with me on Monday evening and by then it should be good and tasty - or at least I sure hope so - and at that point hopefully Rob will forgive me for having missed his birthday in the first place! If not, I'm bringing the cake back home and enjoying it myself!