Rum cake is one of my family's favorite desserts for the holiday. Everyone loves it and many have begged for my recipe, which I happily share. One of my wife's friends actually wanted to market my cake. However, I am not in the commercial baking business and so I passed on the idea. When I originally started baking rum cakes, I baked them completely from scratch. To save time, soon I came up with a way to prepare my rum cake in only about 10 minutes using store purchased baking mix, without sacrificing any of the magic of my cake.
I begin with a cake mix, which eliminates a lot of the work. My favorite mix to use is Duncan Hines. However, I am sure that almost any cake mix might work as well. Typically, I use the yellow butter of french vanilla mix. Both turn out very well, so it just depends on your preference. I recommend that you try both.
I bake three slightly different versions of the Rum Cake. The main version is without nuts on the bottom. Most people prefer this version but it is not my personal favorite. My favorite version contains a layer of nuts on the bottom. I prefer to use black walnuts. English walnuts or pecans work well also. Also, you can leave out the pineapples for yet another version. Finally, the rum sauce is optional after the cake is done. However, I don't feel that it is rum cake without the sauce.
The beauty of my recipe is that the cake tastes really great and can be prepared in about 10 minutes. Then it requires about 1 hour to bake in the oven.
The aroma of the cake usually brings everyone into the kitchen. Guests usually want to take some home with them. Therefore, I bake two most of the time because only a slice or two, if that, remains from the first cake.
Now that you can't wait to taste this great holiday treat. I will be happy to give it to you for free. Just join my site, Building Leaders of Tomorrow and then send a private message to RumCake, a user on the site, after which you can have the recipe in your hands within minutes. If you hurry, you can get it before the new year. - 30411
I begin with a cake mix, which eliminates a lot of the work. My favorite mix to use is Duncan Hines. However, I am sure that almost any cake mix might work as well. Typically, I use the yellow butter of french vanilla mix. Both turn out very well, so it just depends on your preference. I recommend that you try both.
I bake three slightly different versions of the Rum Cake. The main version is without nuts on the bottom. Most people prefer this version but it is not my personal favorite. My favorite version contains a layer of nuts on the bottom. I prefer to use black walnuts. English walnuts or pecans work well also. Also, you can leave out the pineapples for yet another version. Finally, the rum sauce is optional after the cake is done. However, I don't feel that it is rum cake without the sauce.
The beauty of my recipe is that the cake tastes really great and can be prepared in about 10 minutes. Then it requires about 1 hour to bake in the oven.
The aroma of the cake usually brings everyone into the kitchen. Guests usually want to take some home with them. Therefore, I bake two most of the time because only a slice or two, if that, remains from the first cake.
Now that you can't wait to taste this great holiday treat. I will be happy to give it to you for free. Just join my site, Building Leaders of Tomorrow and then send a private message to RumCake, a user on the site, after which you can have the recipe in your hands within minutes. If you hurry, you can get it before the new year. - 30411
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