Everyone around our office knows that we are a big fan of sweets...the office candy dish never stays completely full for all that long. So when a newsletter came in the mail this morning with a recipe for "Mighty Meach's Awesome & Idiot Proof Rum Cake" how could we not share?


Cake:

1 cup chopped pecans

1 package Duncan Hines Deluxe Yellow Cake Mix

1 3-1/2 ounce package of vanilla instant pudding and pie filling

1/2 cup light rum

1/2 cup water

1/2 cup salad oil (vegetable oil)


Grease and flour a 10" tube pan or Bundt Cake pan. Sprinkle chopped nuts over the bottom of the pan (if you're afraid that the nuts will make it difficult to remove the cake from the pan, then put the nuts on just before the glaze).

Combine cake mix, pudding mix, water, rum, oil and eggs. Beat for 2 minutes at medium speed. Pour batter into pan and bake at 325 degrees for 50-60 minutes (watch your oven though, different ovens take more time and other bake faster). The cake should be tall and lightly brown when it is ready.

Pour the Hot Rum Glaze (recipe below!) slowly over the cake as soon as you remove it from the oven. The glaze usually takes about 5 minutes to make, so plan accordingly. A good idea would be to put the cake on an edged cookie sheet when you remove it from the oven - that way if the glaze overflows, the mess is contained. Add the remaining pecans over the top of the glaze and press gently to make sure they stick.

Let the cake cool for 1 to 1-1/2 hours before you remove it from the Bundt Pan or tube pan.

And just to clarify - this is an adults-only type of dessert. From what we've heard and imagined this cake will be a hit among adults at any festive gathering!


Hot Rum Glaze:

1 cup granulated sugar

1/4 cup light rum

1 stick of butter

1/4 cup water


Combine all ingredients and simmer 2-3 minutes. If you want a thicker glaze, you can simmer it a little longer. You can also adjust the rum flavor by adjusting the ratio of water to rum in the 1 cup of 1/2 liquid the glaze needs.