In the days leading up to Mmm… is for Mommy’s 2nd blog birthday, I was searching long and hard online for some inspiration for the perfect birthday cake. In a month full of other celebrations – St. Patrick’s Day, Easter & our wedding anniversary, I was almost baked-out and couldn’t even find inspiration browsing the mouth-watering cakes on Life Made Delicious. While bummed that I couldn’t decide on the right cake, I did find a smokin’ last minute deal on a trip to Cuba (I’m easily distracted online can you tell?)… so instead of baking, off we went, just hubby and I – how’s that for a blog birthday celebration?
While laying on the white powder-soft beach of Cayo Santa Maria, sipping bottomless Pina Coladas & Mary Pickfords, I instantly knew what cake I would be baking when I got home… Rum Cake!
Now that we are back home, our rum supplies replenished and multiple layers of aloe vera soothing my over-sunned skin, it’s baking time. I found this more authentic Cuban recipe last night on Three Guys From Miami, and while it is now on my mile long ‘to make’ list, I stuck with my tried and true Rum Cake recipe… a recipe I adapted from the popular one Bacardi published many years ago.
Cuban Rum Cake
Makes 1 Bundt Cake
1 box Betty Crocker Super Moist Golden Cake Mix
1 box instant vanilla pudding mix
1/2 cup unsalted butter, melted
1/2 cup light or dark rum, whichever you prefer (or even coconut rum)
1/2 cup water
1 cup chopped pecans
butter and flour for preparing pan
1/2 cup unsalted butter
1 cup sugar
1/4 cup water
1/2 cup light or dark rum
Cherry glaze (optional):
1 cup icing sugar
2 tbsp maraschino cherry juice
For a cake that absorbs the majority of the glaze, spoon the glaze over the cake all at once and even go as far as to pour some glaze in the Bundt pan and then put the cake back in overnight to soak. I prefer the glaze to go on in layers so it ‘crusts’ around the cake (think of a perfect sour cream glazed Timbit, but soaked in rum). Once all the glaze was brushed on (I was watching the last 2 episodes of this season of Walking Dead, so I brushed every 20 minutes or so until it was gone). Put the cake in an airtight container once it is completely cool. This cake tastes best if it has a day to mellow, tastes even better as the days go by and is perfect with a freshly brewed cup of Cuban coffee. I also put on a maraschino glaze this morning, just to give it a pretty pink hue… whether you do or not is up to you and your pink tolerance.