Rum Cake - A Tipsy Cake.

Ok, here's the thing.

I don't really like cake.

But anything that will make me drunk is certainly acceptable.  

So, most of my cakes are made with some sort of liquor in them.  Just because I can.

This is a really easy rum cake recipe that I stole from someone else and modified till it fit me and called it my own.

Yellow Cake Mix
Rum - I like the dark, but whatever you do, do not buy the 151 stuff.  Your house will blaze for days. Vanilla Jello pudding - the small box
Oil - vegetable or canola
Walnuts or pecans - chopped (about a cup)

Taste the rum to ensure flavor.

Preheat your over to 325ish.  350 if you're feeling crazy.

Put the cake mix, the pudding mix and four eggs in a mixing bowl (yes, I said 4 eggs).    Add 1/2 cup oil, and some combination of the liquids (rum and water) that equal a cup and a half.  If you're something of a rum cake wuss, use 1/2 cup of rum and 1 cup of water.  if you're an old drunk like me, 1 and 1/2 cups of rum and no water will work, too.

Taste test the rum for quality.

Mix it at low speed for about a minute or two.  If you're too lazy to wash your mixer, you can also beat it by hand for a few minutes.  A couple lumps aren't going to kill anyone.  

Taste the rum again.  You don't want that stuff to go bad on ya.

Next, spray a bundt pan with that scary non-stick stuff that I am convinced causes cancer in laboratory rats.  I use it anyway.  Go crazy with it.

Pour your chopped nuts all around the bottom of the pan like this:

Taste the rum again.  It would be unfair if an inferior rum made it's way into your cake, wouldn't it?

Pour the batter slowly on top of the nuts.

Bake for about an hour.  But you might want to check it after 45 minutes.  If it's getting black and/or smoking, go ahead and take it out.  I'm empowering you to do that.

While your cake is out and cooling, melt a stick of butter in a small saucepan.  Actually, I don't really care how big it is.  Use what you have, people.

Melt the butter, then add a cup and a half of sugar.  Toss in a couple generous splashed of water (maybe a quarter cup or so) and boil the whole mess for a few minutes.

Then, turn the heat down, stand back, and add a cup of rum.  Watch out, this shit will flame up if your heat is too high.  Boil it for another minute or two.

Check the rum flavor by taking another shot.  Quality is key.

Invert your cake pan and get the cake out. 

Use a wooden skewer to poke holes all over it - top, bottom and sides.  Poke the hell out of it.

Next, pour half of the rum glaze into the bottom of the bundt pan.  Put the cake right back in on top of the glaze, and pour the rest of the glaze over the top (which is really the bottom) of the cake.

Drink the rest of the rum.  Screw it.  There's not enough left for another cake, anyway.

Wait about an hour before removing your cake from the pan again.  This will give it time to soak up all that rummy, sugary goodness.  

Eat up.

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