[Gatesedge] Caribbean Rum Cake

[Elizabeth Combs]

Hi!

For all those who loved the Caribbean Rum Cake at
Midsummer Faire, here it is:

Ingredients:
1     pk           (18 «oz) yello cake mix
1     pk           3¬ Jello instant vanilla pudding
4                  Eggs
1/2   c            Cold water
1/2   c            Wesson oil
1/2   c            Bacardi dark rum (80 proof)

GLAZE INGREDIENTS:
1/4   lb           Butter
1/4   c            Water
3/4   c            Granulated sugar (regular or brown)
1/2   c            Bacardi dark rum (80 proof)

FOR CAKE: Preheat oven to 325øF.  Grease & flour 10"
tube or 13-cup Bundt Pan.  Mix all cake ingredients
together.  Pour into bundt pan.  Bake 1 hour. Cool.
Invert on serving plate. Prick top in many places with
something small like fork tines or a toothpick). 
Drizzle and smooth glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used
completely.

FOR GLAZE: Melt butter in saucepan.  Stir in water &
sugar.  Boil 5 minutes, stirring constantly.  Remove
from heat.  Stir in Rum.

For a less alcoholic cake, add the rum to the glaze
before boiling.  Then boil all the glaze ingredients
(including the rum) for 5 minutes.  This givest the
flavor of the rum without the alcohol.  This is how
the cake at Midsummer Faire was cooked.

Enjoy the cake!
Jennette Makepays

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