Kathy's Rum Cake

Just Out of the Oven

 

 

Kathy's Rum Cake

 

 

Ingredients:

 

1 package yellow cake mix (other flavors also work great)

1 package instant vanilla pudding (the 3.5 ounce small box)

4 large eggs

1/2 cup rum (it can go up to one cup)

1 cup plain yogurt

1 cup poppy seeds (optional)

1/2 cup vegetable oil

 

Directions:

 

1) Beat all of the ingredients at medium speed for five minutes.  Pour into a greased ten inch bundt or cake pan. 

 

2) Bake for one hour at 350 degrees.

 

3) Cool fifteen minutes then turn out.

 

A Special Art Deco Shaped Bundt Pan

  

Glaze:

1/4 cup butter

2 cups powdered Confectioner's Sugar

2 to 4 tablespoons milk, cream or hot water

1 1/2 teaspoons vanilla extract

 

Melt the butter in a saucepan or microwave.  Add to the powdered sugar.  Add the milk-water and vanilla extract.  Stir to blend, beat until smooth and creamy.  Add a bit more milk if necessary.  
 

 Drizzle the finished glaze over the cake.  You can vary the glaze by adding other extracts or citrus zests.

 
NOTES:
 

* I used Duncan Hines yellow cake mix

 

* I used a medium brown rum as it's all I had

 

* I used a Greek full fat plain yogurt which fell slightly short of one full cup, so I added a few teaspoons of sour cream to fulfill the measurement.

 

* I skipped the poppy seeds

 

* I used Wesson oil.

 

*For the glaze, I microplane zested a navel orange and juiced the entire thing.

 

* I used cream instead of milk

 

* I forgot the vanilla extract (duh) but it came out fine.  And after going to buy a good quality bottle.  Shaking head at self.

 

* I didn't wait 15 minutes for a cool down.  The non-stick pan made the cake quite brown so I put a rack over the top and turned it, then let it cool outside the pan.

 

About five minutes in I put the glaze over the cake, with wax paper under the cooling rack, then reused it two more times in the coating process.  The fresh orange gave it a brisk, clean flavor.