"Dippin' our toes in the water. I don't care if it gets any hotter, its you and me rememberin' how to have fun. Let's put our hearts together, two parts love and a pinch of good weather. Top it all off with the sun. Mix it with rum, mmmm, mmmm, mm, mm..." Brothers Osborne-Rum
I love that song! When I'm at the beach, I love indulging in a fruity rum cocktail or two! In my opinion, anything with rum is the ultimate tropical treat! This rich, moist bundt cake is perfect for a summer BBQ or pool party. It's always a hit with our crowd!! I got this recipe from my Aunt Sandy. She and her family vacation in the Cayman Islands several times each year. Whenever she makes this cake, she uses Tortuga Rum which is made in the Cayman's. But, I haven't been able to find it here in the states, so I substitute with dark rum or coconut rum.
Enjoy~Cheers!!
Cayman Rum Cake
Cake:
1 cup chopped pecans (optional...see directions below if using)
1 package yellow cake mix
1 3.4 oz package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
Glaze:
1 stick unsalted butter
1/8 cup water
1/2 cup sugar
1/4 cup rum
Directions:
Preheat oven to 325. Generously grease a 10 inch bundt pan. If using pecans, sprinkle the pecans around the bottom of the greased bundt pan.
Mix all the cake ingredients together with a hand mixer, about 2 minutes. Pour the batter into the bundt pan.
Bake for 50-60 minutes or until a toothpick comes out clean. Let cool.
**note, I use the convection feature on my oven and it takes exactly 50 minutes**
While the cake is cooling, melt the butter in a sauce pan over medium heat. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum. Let stand a few minutes to cool slightly.
Pour the glaze into the bundt pan. Let it sit about 10-15 minutes so the cake can absorb the glaze.
Carefully turn the cake onto a large plate or cake stand.
mmmmmmm!!
