RUM BUTTER BUNDT CAKE 17 FEBRUARY 2023
We had pizza for lunch, and I thought as long as the oven was still warm I'd make this cake because it's so fast to put together . . . Mixing station . . . Unfortunately, at this stage it went so quickly, I completely forgot to take pics. But you know the drill; dump it all into the mixing bowl, mix for two minutes, pour into bundt pan and slide into the oven. I will write here, however, that if you like/can tolerate pecans, 1/2 cup of chopped pecans can line the bottom of the bundt pan to look like the cake I've pictured above. Exactly 60 minutes later . . . Pouring in the rum after the butter, sugar & water have come to a boil . . . . . . then pouring the mixture over the cake while it's still in the pan . . . . . . and after I've poked holes in it with the blunt end of a chopstick. The cake may look boring . . . . . . but it sure doesn't TASTE boring! The recipe below is the one I've modified to suit our tastes. Two things I modified: 1) the original glaze recipe calls for the mixture to boil for TEN minutes, stirring continuously, before adding the rum. This heats the rum enough to remove the alcohol, if that's what you prefer (and don't have rum extract handy). Frankly, there's no way I could stand at the stove, stirring continuously, for TEN minutes. Besides, we prefer the cake to retain the alcohol; and 2) originally, the cake was to have cooled, been inverted onto the serving plate, and THEN have the holes poked in and the glaze poured over it. However, too much of the glaze went onto the serving plate. By pouring the glaze over the cake whilst it was still warm and in the pan, THEN letting it cool, the cake absorbs ALL of the glaze. Serve with whipped cream. Of course. SPEAKING OF RUM, READ HOW MARGARITAVILLE BEGAN AS A "MOM & POP" STORE IN KEY WEST HERE . . . OR SING ABOUT CAPTAIN MORGAN WITH GARTH BROOKS HERE . . . OR SING ABOUT RUM WITH JIMMY BUFFETT HERE
THE [MODIFIED] RECIPE I USED

LEMON CREAM PIE HERE