Rum Cake.

yes – this is an unusual post. recently, at the allied media conference holiday party, i got the great honor of tasting a rum cake that blew my mind. my friend mike medow, who was honored that evening for his remarkable work and commitment, encouraged me to eat this rum cake. his mom had made it, he said, by basting it in tons of rum over the course of several days.

i cannot fully describe to you how amazing it was. but there is one way you can know – you can make it 🙂

Rum Cake by Vickie Lee
From Miriam Medow

1 bx Duncan Hines Yellow Cake Mix*
1 bx Vanilla Instant Pudding
4 eggs
¾ cup Meyers Rum – Original Dark
½ cup Vegetable Oil – Safflower works well
½ cup water
Chopped or crushed pecans
Preheat oven to 350?
Combine all ingredients except pecans; beat for a minute or so until well mixed
Oil an Angel Food or Spring Form cake pan, line with chopped or crushed pecans. Pour in batter. Bake for 40 minutes to 1 hour. Cool for 20 minutes. Remove the cake from pan and place on a plate with a lip.
Note: Do not use flour to line the cake pan

1 cup Sugar – Sugar-In-the-Raw works well
1 cup Meyers Rum – Original Dark
1 stick Butter
Combine all ingredients in a sauce pan and heat until it starts to boil.
Pour Glaze over cake. Continue to baste the cake with the run off until all the glazed has solidified. This can be done over a period of a couple of days.

* You can obviously make the cake from scratch if that’s your way 🙂