Rum Cake: From Scratch Taste without Baking from Scratch

In my family, rum cake rules. I usually make them for about 4 to 5 months of the year. I don't usually make any before Thanksgiving. I then make them on and off until Spring. I don't know why we don't eat them in warm weather — it just seems to work out that way. However, you could really eat them any time of the year. Making so many is a new family tradition. I used to make them from scratch and would only make about 2 per year because of the time factor. I figured out a short cut that enables me to get the rum cake in the oven in about 10 minutes without sacrificing quality.

My secret is start with a box of cake mix as a base. I always use Duncan Hines. I guess you could use any box mix. I stick to either the Yellow Butter Recipe or the French Vanilla mix. I recommend that you try both. The texture of the cake is slightly different depending on the mix. The yellow cake mix makes a more traditional version but the french vanilla is really good too.

In fact, I bake three different versions of the Rum Cake. My main version is without a layer of nuts on the bottom of the cake. This has become my main version due to the preferences of others. However, I prefer the nuts on the bottom. I really love to use black walnuts, but english walnuts or even pecans work quite well. Also, you may omit the pineapples to make yet another version. The rum sauce is the finishing touch for the cake after it comes out of the oven. The rum sauce is optional but it really makes the cake special.

Since I introduced my rum cake to my family, they have not allowed a holiday to pass without me making at least 2 or 3. In fact, my wife used to promise a cake to her friends without asking me first. I always obliged but finally I told me wife to stop making offers that I had to fulfill. I willingly shared the recipe but had to get out of the business of making rum cake for others. Back to the cake, only 10 minutes preparation time, 1 hour in the oven and a few minutes to prepare the rum sauce gives you a dessert that will be the talk of your holiday meal.

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 I have made your mouth water. I know that you want my recipe. The way to get my recipe is to join my website: Building Leaders of Tomorrow. Send user RumCake a private message and I will freely provide you with the recipe.

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