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Molly’s Grandma’s Delicious Rum Cake

Here’s another guest post, this time from one of my very dear friends Molly. Once again, my oh so pithy comments are in Italics. Enjoy!

My grandmother is a master of food that is both tasty and sneakily easy. Since I was miniscule, I’ve blissfully nommed as much of her food as I could get my hands on. However, I’ve always had an especial adoration for her rum cake (much to the consternation of my mother).

This recipe is fairly fast to prepare, because it uses a few premade mixes. While this simplifies things, it also lessens the degree to which you have control over the mix. In this particular preparation of my grandmother’s rum cake, it started out beautifully… and then it sank into itself and ended up with the consistency of a bread pudding. Do any of you have an idea why this sinkage would have happened?
(If this happens, do not fear! It’s delicious no matter what the consistency, as my party-guests can attest. The rum and lemon flavors complement each other beautifully.) Lemon…be still my beating heart. I’m going to have to play with lemon in the rum glaze too. Doesn’t that sound delicious?
Without further ado… the recipe and some pictures of the final product, right after being glazed.
Rum Cake
I’ve seen Molly’s grandma’s recipes before and I don’t think any of them a traditional ingredients list. But for ease of prep I’m going to list it here:
8.5oz Yellow Cake Mix
3.75 Vanilla or Lemon Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil or applesauce (I’d use one that wasn’t sweetened or had cinnamon in it)
1/2 Bacardi Dark Rum
1 bundt pan or 10″ tube (I don’t know what a tube pan is. Her grandma is from the East Coast, maybe it’s a regional term?)

1. Grease & flour a 10” tube or Bundt pan.
2. Mix together: 8.5oz pack yellow cake mix; 3.75oz. vanilla or lemon instant pudding/pie filling; 4 eggs; 1/2cup each of cold water, vegetable oil (or applesauce), and Bacardi dark rum. Beat 2 minutes, or until smooth.
3. Bake 1 hour at 325º. Cool 25 minutes. Invert. Prick top.
4. While it is cooling, prepare the glaze. (See below for glaze recipes.)
4. Spoon & brush glaze all over until absorbed.
Rum Glaze
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum 
Melt 1/4lb butter. Stir in 1/4cup water & 1cup granulated sugar. Boil 5 minutes. Off heat, stir in 1/2 cup Bacardi dark rum.
Sue’s Glaze 
1 stick butter
1 cup sugar
1/4 cup light rum
Boil together for 3 minutes.

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