Friday, August 20, 2010

Captain Morgan Rum Cake (RECIPE)

After yesterday's Hootenholler Whiskey Quick Bread recipe (click HERE), I was asked for a different one, but using Rum. Here's a great, easy cake made with Captain Morgan's:

Boozy, tasty goodness!

Captain Morgan's Rum Cake 

Ingredients1 package yellow cake mix
1 package vanilla instant pudding mix
4 eggs
½ cup cold water
½ cup Captain Morgan Spiced Rum
½ cup vegetable oil

Preheat oven to 350°F. Grease and flour 10-inch tube pan. Mix cake mix, pudding, eggs, water, rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush Rum Glaze evenly over cake allowning the cake to absorb the glaze. When cake is cooled, drizzle with Chocolate Glaze Topping; sprinkle with nuts.

Rum Glaze
¼ pound butter
¼ cup water
1 cup sugar

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes. Remove from heat; stir in ½ cup rum.

Chocolate Glaze Topping
4 ounce semi-sweet chocolate
1 teaspoon butter

Melt chocolate and butter over very low heat in heavy sauce pan.

Arrgggh.  This is a fine tasty delight, Mateys!

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