Last Minute Food Gift
For a recent holiday party, I opted to make my favorite rum cake to bring to the hostess as a gift that she could indulge in on her own or share with her party guests. So, with only mere hours to go until the party began, this tried-and-true Bermuda rum cake connoisseur took to the web to find an “easier” recipe than other recipes I’ve used in the past. With luck, I stumbled upon one courtesy of Bermuda’s The Elbow Beach Hotel then headed out to get all the ingredients. (Lucky for me, I had Gosling’s Black Seal dark rum on hand – what self-respecting, half-Bermudian doesn’t? – and was spared a very last-minute run to a specialty liquor store).
After a just over an hour of mixing, baking and glazing, I had this “rummy” treat to bring to the festivities. For an added personal touch (if you have time), print the recipe to accompany the gift. Happy Holidays!
1 package yellow or chocolate cake mix (note: to save time, get the one with pudding already in the mix and omit the pudding mix below)
1 3/4 oz package instant vanilla or chocolate pudding mix
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark or gold rum (use Gosling’s Rum for authentic Bermudian version)
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark or gold rum
Directions for Cake:
Preheat oven to 325F. Grease and flour 10-inch tube or 12-cup Bundt Pan. Mix all cake ingredients together. Pour batter into pan. Bake for 1 hour. Set on rack to cool. Invert on serving plate.
Directions for Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes stirring constantly. Stir in rum and remove from heat. Prick top of cake with fork. Drizzle and brush glaze evenly over top and sides.
Source: The Elbow Beach Hotel, Bermuda