Bella shares Auntie Joanie’s Christmas rum cake recipe
Hello everypawdy, it’s me, Bella! Oh My Dog, do I have something really pawesome to share with you that is so fabulous that your furrends will hound you for this recipe! It is NOT for doggies or kitties, it is strictly for your pawrents and they will love you for this. This is my Auntie Joanie’s Christmas Rum Cake recipe. So, a little French lesson first–mise en place: it means get all of your stuff together all in place so you have it when you need it:
Preheat oven to 325F.
Here are the ingredients:
1 boxed vanilla cake mix
1 instant vanilla pudding mix
4 eggs at room temperature
1/4 C water
1/4 C rum (note: when used in baking you do not need to use expensive rum)
1/4 C oil (we use Canola oil)
Bundt Cake Pan well sprayed with PAM or similar baking spray
Mix all this stuff up really well.
It will be thick so make sure you get all of the dry ingredients mixed well with the wet ingredients, then pour into the Bundt pan.
Bake at 325F for 60 minutes, test with a toothpick; if the toothpick comes out with wet dough on it, bake for another 10 minutes or until the toothpick comes out dry. Set aside to cool but leave it in the pan.
Now for mise en place part 2:
small sauce pan
1/2 C sugar
1/4 lb (1 stick) of butter
1/2 C water
1/2 C rum
Melt butter in small sauce pan over low heat, being careful not to overheat and burn; butter will burn at lower temperatures than margarine. Add the sugar and the water, and slowly bring up the temperature so the mixture will begin to boil.
Boil for 5 minutes to completely liquify the sugar; remove from heat and slowly add the rum. Using the bamboo skewer, poke a zillion holes in the cake; pour the butter/sugar/rum mixture over the cake in the pan. Don’t worry, all of the liquid will be absorbed by the cake. Cover with plastic wrap and refrigerate until cool.
Gift Presentation tips:
I am using some 4-lb treat containers purchased at Walmart, and some Wilton 10″ Cake Circles trimmed down with scissors to fit the bottom of the containers.
Turn out the cake onto the cake circles:
Wrap cake securely in plastic wrap. I have cut a 1 1/2 yd length of 6″ wide tulle and draped it over the container, then set the wrapped cake down on top of the tulle, and tied a bow over the cake. It can be easily lifted from the container for cutting and serving. This tulle in the 6″ width can be purchased wherever you find wedding cake supplies, such as Joann’s and Michaels, in a variety of colors.
The cake that you see in these pictures has been donated to the Antelope Valley Hospital Volunteers Holiday Bake Sale.
Mommy just loves this cake, and we both hope that you will make it for gift-giving to share with your furrends and family! We wish everypawdy a very Merry Christmas! Ho Ho Ho!