Rum Cake
by: Virginia Bartz
Curley’s Resort & Dive Center
291 Front Street, Sekiu WA 98381
(360) 963-2281
September 18, 2007, we were fortunate enough to have a freshly baked Rum Cake, baked by Virginia Bartz of Curley’s Resort & Dive Center. This was so good we had it for breakfast, snack at lunch time and dessert after dinner. Don even took the fork to the plate to scoop up the bottom layer.
Ingredients
½ cup pecans
½ cup light rum, Captain Morgan’s Spiced Rum
½ cup water
½ cup oil
4 eggs
1 box Duncan Hines Golden Butter recipes cake mix
1 package instant pudding & pie filling, vanilla (5 1/4 oz package)
Grease and flour bundt pan. Spread pecans in pan. In large bowl; mix cake mix, pudding mix, eggs, oil, water, rum. Beat for 2 to 3 minutes and pour in pan.
Bake at 325 for 50 minutes.
GLAZING
1 stick butter
1/4 cup light Captain Morgan’s Spiced Rum
1/4 cup water
1 cup powdered sugar, C&H pure cane
Bring to boil and boil for 2 to 3 minutes.
IMPORTANT: Pour glazing over cake immediately after taking from the oven. Let cake set for about 30 minutes then dump out of bundt pan onto dish of your choice.
Virginia says to skewer the top cake, clear through with a wooden skewer and pull the sides away with a fork to let the glaze down inside so in can caramelize.
This is delicious!
by: Virginia Bartz
Curley’s Resort & Dive Center
291 Front Street, Sekiu WA 98381
(360) 963-2281
September 18, 2007, we were fortunate enough to have a freshly baked Rum Cake, baked by Virginia Bartz of Curley’s Resort & Dive Center. This was so good we had it for breakfast, snack at lunch time and dessert after dinner. Don even took the fork to the plate to scoop up the bottom layer.
Ingredients
½ cup pecans
½ cup light rum, Captain Morgan’s Spiced Rum
½ cup water
½ cup oil
4 eggs
1 box Duncan Hines Golden Butter recipes cake mix
1 package instant pudding & pie filling, vanilla (5 1/4 oz package)
Grease and flour bundt pan. Spread pecans in pan. In large bowl; mix cake mix, pudding mix, eggs, oil, water, rum. Beat for 2 to 3 minutes and pour in pan.
Bake at 325 for 50 minutes.
GLAZING
1 stick butter
1/4 cup light Captain Morgan’s Spiced Rum
1/4 cup water
1 cup powdered sugar, C&H pure cane
Bring to boil and boil for 2 to 3 minutes.
IMPORTANT: Pour glazing over cake immediately after taking from the oven. Let cake set for about 30 minutes then dump out of bundt pan onto dish of your choice.
Virginia says to skewer the top cake, clear through with a wooden skewer and pull the sides away with a fork to let the glaze down inside so in can caramelize.
This is delicious!
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