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When I started my retirement travels - the first of which was my solo overseas trip to Italy in 2009 - I wanted a way to share it with family and friends as it happened. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys!

P.S. I've set up separate pages for each of my major trips (see tabs above).

I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.

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December 01, 2001

Rum Cake

a Bacardi Rum recipe

Ingredients
1 yellow cake mix (Duncan Hines is my favorite)
1 instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum

Grease and flour a tube pan and sprinkle 1 cup of chopped pecans on the bottom. Mix together the ingredients above, pour into the pan, and bake one hour at 325. When cool, remove from pan onto serving plate. Using a skewer, poke holes all over the top of the cake. Then drizzle with the glaze (recipe below).

Glaze
Melt 1 stick of butter in a saucepan, stir in 1/4 c. water and 1 c. sugar. Bring to boil and boil 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. When cool, use to glaze the cake, letting it run down the sides and adding more as it absorbs into the holes in the top of the cake.

NOTE: The original recipe said remove from heat and add rum. This of course, leaves it kind of alcoholic. You can add the rum while it is still on the burner (stand back and be careful!) and the alcohol will cook away pretty much instantly. I've done it both ways.

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