Once upon a time, there was a fair maiden named Picco. Now Picco had a bit of an obsession with alcohol in her food, but don’t be so fast to ship her off to AA, for said alcoholic beverages were always cooked and therefore wouldn’t make her tipsy. With that in mind, she felt less guilty making and devouring dishes with rum and kahlua in them. And then she married Joseph Gordon-Levitt and they lived happily ever after. The end.
Wasn’t that a great story? I’ll tell it again later.
I guess the real story that goes along with this cake is that I had a friend who was absolutely obsessed with it. We made it together all the time, and she demanded that it be her 17th birthday cake. It’s that good. But then life got in the way of things. We stopped being friends, I stopped making this cake, and my jeans started fitting again. So the recipe went back in the front of my mom’s Joy of Cooking with all the other random recipes, and I forgot all about it.
Then the other day, my sister with Celiac was craving cake, and I was about to make her a sour cream coffee cake, when my subconscious said, “Hey, Picco, I have two things to tell you. First, remember that delicious cake with booze in it? And also, what the heck are you wearing? As attractive as those unflattering tan capris (that make you look even shorter than you already are) look with that boys v-neck shirt and your purple hightops, please never wear them together. Ever again.” I pretty much hate my subconscious. And then I remembered rum cake. So I quickly ran over to the Joy of Cooking, grabbed the recipe, and proceeded to weep over it and begged its forgiveness because I had neglected it for far too long. That’s pretty much how things went down.
My favorite part about this cake is that you get to poke a bunch of holes in it. It’s quite entertaining, actually. It really doesn’t take much to entertain me.
If I had to pick one dessert to eat for the rest of my life, this would be it. I’m not sure what makes it so good. I think it’s the rum. Or maybe it’s the extra love I put into it…nope, it’s the rum. Because not only is there rum in the batter, but the glaze is made out of (wait for it) sugar, rum, maybe a little water?, and butter. Why is the rum always gone? (Tia, that one’s for you.)
So, if you’ll excuse me, I’m going to go eat some rum cake for breakfast, and then cry into it (I do a lot of crying into/over food…) because I have to wait another 31 hours until I see Dark Knight Rises. It’s times like these that makes me wish the alcohol didn’t cook off. Ok, not really. There’s something seriously wrong with me. I’m so sorry you have to put up with me…
I attempted to make this gluten-free and it turned out…ok. My sister loved it, but it was a little denser than it usually is with regular flour. Next time I’ll mess with the proportions a bit. Whoops, guess I’ll have to make it again. Darn. So here’s the recipe with regular flour. If you want my gluten-free version, email me. True story.
1 box yellow cake mix
1 package (I think it was about 5 ounces) instant vanilla pudding
1/2 cup water+1/2 cup rum (I usually do 1/4 water+3/4 rum, because that makes it that much more delicious).
Touch of orange juice
1/3 cup vegetable oil
1/2 cup sugar
1/4 water (or rum)
1 tablespoon butter
Preheat oven to 350F.
Grease and flour and 10″ Bundt pan. Who came up with the word Bundt? I seriously can never get any baking done because I just sit back and laugh at the word Bundt.
Combine all ingredients and beat for 2 minutes (this is seriously the easiest recipe ever). Pour batter into pan.
Bake for 50-60 minutes, checking at 45 minutes. Cake is done with tooth pick inserted about 2 inches from edge comes out cleaner than a Raffi song. Does that even make any sense? Why did I just mention Raffi?
Cool in pan for about 20-30 minutes. Take a knife around the edges to loosen the cake, and then transfer to a plate.
Combine 1/2 cup sugar and 1/4 cup rum (or water) in a small pot. Boil for 3-5 minutes, stirring constantly. Seriously, don’t let this stuff burn. Add 1 tablespoon of butter to the hot syrup and stir to combine.
Poke holes in the top of the cake so glaze can run into it. Drizzle over cake.