Mr and Mrs F are making Christmas Rum cake! (and hot buttered rum!)


Prep Time 30 Minutes
Cook Time 1 Hour
Servings 12 Difficulty Intermediate

Ingredients

Preparation Instructions

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:

While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

Hot Buttered Rum recipe

1 oz light rum
1 tsp sugar
1/2 tsp butter
4 cloves

Add the sugar, butter and cloves to a coffee mug. Pour the rum, and stir well. Fill with boiling water. Stir again, and serve.
Here’s a picture of my Christmas Rum Cake! It’s not as pretty as the Pioneer Woman’s but it’s just as tasty!

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