Directions: |
Directions:Basic Cake Mix:
Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost equal in size. (Basic Cake mix may be stored in a container in the refrigerator for 3 months. This makes about 5 cups of mix and may be multiplied for other recipes as needed)
Cake:
Preheat oven to 325 F. Spray a large bundt pan (full size 12 cup) with non-stick cooking spray. Sprinkle the chopped nuts into the bottom.
Place Basic or Duncan Hines Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl half way through. Batter should be very smooth. Pour into prepared bundt pan and level out top.
Bake until fully golden and tester comes out clean and cake springs back--about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.
Rum Soaking Glaze:
In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combined well and a little thicker. Remove from heat and add rum and mix to combine.
While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up.
Cool cake completely in bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day. |
This recipe for Kathie's Blue Ribbon Rum Cake is from