A few kitchen failures and a weekend of driving and beach-lounging means I have to go back in time a little bit for my post today. I made this cake for our Polish Easter breakfast, but it’s perfect any time of year.

This is my Aunt Angie’s recipe; she always makes it for Thanksgiving. When I called her to ask for it, she searched through moving boxes for me until she found the old magazine clipping this recipe comes from.

Ingredients: 

For cake:

     1 cup chopped pecans or walnuts

     1 18.5 oz box yellow cake mix

     1 box vanilla instant pudding

     4 eggs (or 3 eggs if pudding already in cake mix)

     ½ cup cold water

     1/2 cup oil (or 1/3 cup oil if pudding already in cake mix)

     1/2 cup rum (I used some really good dark rum Magda brought back from Panama. Any kind of dark or spiced rum will do. )

 For glaze:

     1/4 pound butter

     1/4 cup water

     1 cup granulated sugar

     1/2 cup rum

Directions: 

Grease and flour a 12 cup bundt pan. Sprinkle the nuts on the bottom of the pan.

Mix all cake ingredients together, and pour over the nuts. Bake for 1 hour in a 325 degree oven.

Let cake cool, and invert onto a serving plate. With a fork, pork holes into the cake. Poke many, many holes. Keep poking. The more holes, the more rummy goodness in the cake.

Now to make the glaze: Melt the butter in a saucepan. Stir in the water and the sugar. Boil this for 5 minutes while stirring constantly. Remove this from the heat, then add your rum. You do this after removing from the heat, so that none of the alcohol cooks off the rum.

Now for the fun part.

 

Pour the glaze slowly over the cake. Let it seep into the cake before you start pouring more. Keep repeating this, and it will seem like you are pouring entirely too much glaze into the cake. Don’t worry. Turn the cake upside-down and pour glaze into the other side. Don’t stop until all the glaze is gone.

Eat it for dessert, and eat it again for breakfast the next morning. The cake will taste pretty boozy because of the glaze, but completely delicious. It will be best the 2nd or 3rd day after you make it.

Next up: what to do with the giant bag of garlic I picked up in Gilroy today on the way home from Huntington Beach?? Perfect project for my day off tomorrow.

<3<3 Megs ‘n Eggs

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