Easy Rum Cake
You can make a delicious rum cake for last minute guests or to delight after a holiday meal. Simple syrup plus rum is the key to transforming ordinary to extraordinary.
Ingredients:
1 box Betty Crocker yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 cup sugar
1/2 cup rum
Instructions:
- Preheat the oven to 325 degrees Fahrenheit. Grease and flour a bundt pan.
- In the bowl of an electric mixer, place the cake mix, 1 cup water, vegetable oil and eggs. Mix on low for one minute until ingredients have combined. Mix on high speed for 3 minutes.
- Scrape down sides of bowl with a spatula. Beat for another 2 minutes on high speed.
- Pour batter into bundt pan and place in the center of the preheated oven.
- Bake about 50 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Cool cake for 10 minutes in pan, then invert on to a dish or serving plate.
- In a small saucepan, combine 1/2 cup water and sugar. Bring to a boil and allow to reduce for 10 minutes.
- Remove sugar syrup from heat and allow to cool. When cool, stir rum into sugar syrup.
- Using a pastry brush, brush the rum syrup evenly over the entire cake.
You may wish to garnish with whipped cream.
Serves 12.
