Decadent Hot Buttered Rum Cake

With the holidays upon us, I finally broke down and gave in to the changing season. I haven't even done spring yet, let alone finished with summer, and now we are in the midst of beautiful Autumn.  Fall is actually my favorite holiday. I adore the crisp, hazy mornings; the scent of leaves burning, fire pits and fireplaces, warm squash in the oven, and all of the glorious spices that just seem to shine at this time of year.

A favorite cake of mine in the fall and winter months, particularly during the Thanksgiving and December Holidays, is a classic rum cake.  Some years ago, there was a famous rum cake that everyone made from Bacardi® Dark Rum. The recipe used to be on a little pamphlet that came out every year with all sorts of recipes made from rum, but I have not seen it in years. Thus, I have come up with my own version, that so far I have found to be very good, moist and makes the house smell so very good!

Try this easy recipe, and feel free to edit it to your own tastes. I had to play with it a bit, but love it just the same.

Decadent Hot Buttered Rum Cake

• 1 cup chopped toasted pecans
• 1 18-1/2 ounce butter pecan cake mix
• 1 pint of butter pecan ice cream
• 4 eggs
• 1/2 cup cold buttermilk
• 1/2 cup melted butter
• 1/4 cup brown sugar

Preheat oven to 325 degrees F. Grease and flour a large (12-cup Bundt pan). Sprinkle pecans on bottom of pan. Sprinkle (softened) brown sugar over the nuts, then mix all cake ingredients until well blending. I prefer to beat my cakes/muffins, etc. by hand, but if you are using an electric mixer, 2 minutes on high will do. Pour into prepared pan. Bake for 1 hour or until your tester comes out clean.  Cool thoroughly while in the pan, then flip it out onto your cake plate. Prick top with fork. Drizzle glaze over top of cake, making sure it gets good and sloshed!

Glaze:

• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum

In a small saucepan, melt your butter, and allow it to simmer gently while stirring constantly. Gradually add the water and sugar - keep stirring - Once it has blended nicely, remove it from the heat and slowly add your rum. Stir quickly and drizzle on top of the pierced cake immediately.

Happy Holidays ... Happy Any Time You Want Hot Buttered Rum Cake!