Shortly after I returned home from college for the month, my father began to crave rum cake.
A few years ago, one of our family restaurant’s regulars popped in with a box filled with rum cake as a “thank you” for the large dinner party she had had at our restaurant the night before. After dinner that night, my father eagerly helped himself to a slice of the cake. And another. As he reached for a third, my mother closed up the box and brought it back into the kitchen. The next time the customer came into the restaurant, my father asked her for the recipe, which she showed up with in another few days. My father gave it to me for safekeeping and I put it away.
When my father asked me to make rum cake yesterday, I began to sift through the papers, notebooks, and dust gathered on my desk in search of that recipe. Sadly, I seemed to have put the recipe away so well that I could no longer find it.
I searched high and low for a rum cake recipe that did not call for a box cake and failed. I resigned myself to using a box cake for the first time and created a recipe based off of one I found on Foodnetwork’s Site.
Although the recipe originally calls for a Bundt pan, mine seemed to have escaped alongside my runaway recipe – thus, I split the batter between two loaf pans.
Coffee and rum are intoxicating together.
Happy agrees. I’m glad he didn’t drool.
Poke the cakes full of holes and cover them with coffee rum glaze.
Would coffee rum caramel drizzle be overkill? Nah, I don’t think so. ;)
Needless to say, both of my parents were happy with dessert. :)
Pecan-Crusted Coffee Rum Cake (yields 2 loaf-sized cakes or 1 bundt cake)
1 1/3 cups diced pecans
4 large eggs
1/2 cup coffee, freshly brewed and cooled
1/2 cup olive oil
1/2 cup rum (I used Meyers’s Rum: Original Dark)
1 box classic yellow cake mix (I used Betty Crocker’s)
1 (1-oz) box instant vanilla pudding mix (I used Jell-O)
1. Preheat the oven to 350 degrees F.
2. Grease the two loaf pans and spread pecans on the bottoms of the pan.
3. Beat eggs, oil, coffee, and rum until just incorporated.
4. Add pudding mix and cake mix and beat until smooth (about 3-5 minutes).
5. Split batter evenly between the two pans and bake about 30-35 minutes (40-45 minutes for a Bundt pan), or until a toothpick comes out clean when you insert it into the cake.
Note: Start the glaze 10 minutes before the cake is ready.
Coffee Rum Glaze
1 cup (not packed) cane sugar
1/8 cup of water
1/8 cup of coffee
1 stick of butter
1/2 cup of rum (same as the one in cake)
1. Melt butter in saucepan and add the sugar, water, and coffee. Bring the mixture to a boil and remove from heat.
2. Stir in the rum and set aside.
3. Once the cakes are finished, leave them in the pans. Prick holes into the cakes with a skewer.
4. Slowly pour about half the glaze over the cakes, making sure to fill the holes and let the cakes rest.
5. Put the serving plates upside down over the pans and invert – the cakes should pop right out.
6. Prick holes into the tops of the cakes and slowly pour the rest of the glaze over the cakes.
Note: If you wish to make the caramel drizzle, reserve a little over 1/4 cup of the glaze.
Coffee Rum Caramel Drizzle: simply allow the reserved glaze to reduce over medium heat until it reaches the desired consistency. Drizzle over cakes and enjoy!
– The cake is best at room temperature.
– Try greasing your pans with a dab of olive oil. Use your hands (or a brush) to spread the oil ALL OVER. Don’t miss the corners or edges! Works like a charm for me.
– Since I used loaf pans, the puffy tops meant that I had to flip the cakes twice; aka, my pecan crust was at the bottom of the cake. If you use a Bundt pan, however, you only have to flip it once and your pecan crust will be on top.