Mmmm rummmm cake

9 Jul

When I started this blog I couldn’t imagine the directions my life would take.  Two and a half years ago, I did a post on a semi-homemade rum cake and titled it “Shame on me” for being semi-homemade instead of from scratch.  Rereading it, I feel like that’s the cake I should’ve made the other night.  I was feeling bad because I’d found a fundamental problem in my research (still unresolved…) after wasting away my morning and before picking up the baby late from daycare because I’d forgotten an umbrella.  So after putting the baby down and eating dinner, I decided to make a rum cake.  During this time I was chatting with my husband and offhandedly asked him the last time he was proud of me.  He said “I’m proud of your right now, you’re making that cake.  You’re so capable.”

Hell yes I am capable!  My research is stagnant; last time I timed myself it took me 13.5 minutes to run a mile; I keep not getting the oil changed on my car.  BUT I’m trying research, I am active, and my baby is still alive.  AND I made a rum cake.

Some days, you need pep talks from those who love you.  Some days, you need to bake a cake.

Semi-homemade doesn't hurt the eggsecution of this dish

Semi-homemade doesn’t hurt the eggsecution of this dish

I didn’t have a Bundt pan (we don’t know what happened to that old one but rum cake is the only thing I make in a Bundt pan so it seems silly to buy one), so I used a 13 x 9 pyrex instead.  Generously grease and flour it, then sprinkle with nuts (I used peanuts do not do that.  Use pecans or walnuts).

Peanuts, equality, and granite- doesn't quite have the same ring to it as liberté, egalité, et fraternité.  I guess France can keep its flag-they'd be nuts to adopt this one, even though it rocks.

Peanuts, equality, and granite- doesn’t quite have the same ring to it as liberté, egalité, et fraternité. I guess France can keep its flag-they’d be nuts to adopt this one, even though it rocks.

Then you make your doctored cake by adding pudding mix, an extra egg, and rum. Yum.  This makes the cake a bit lighter and bouncier while somehow super moist (that’s the pudding mix).

When you whisk upon a star, you'll probably burn up no matter who you are.  Because stars are really hot and why would you be whisking anyway anything you wanted to bake would already be burned to a crisp/nothingness

When you whisk upon a star, you’ll probably burn up no matter who you are. Because stars are really hot and why would you be whisking anyway anything you wanted to bake would already be burned to a crisp/nothingness

I thought this label was hilarious on the box:

IF I PUT THINGS IN ALL CAPS YOU WILL READ THEM.  (google translate:) Si pongo COSAS EN MAYÚSCULAS USTED puedan leerlas.

IF I PUT THINGS IN ALL CAPS YOU WILL READ THEM. (google translate:) Si pongo COSAS EN MAYÚSCULAS USTED puedan leerlas.

So then I took this picture:

Breaking all the rules!  That's me!

Breaking all the rules! That’s me!  Or illiterate! O analfebetos!

Anyways, while that’s baking you can doodle around the house for half an hour, then make the glaze- it’s just butter + sugar, boil it, then add rum.

I ran out of white sugar so I substituted in brown for the remainder.  Insert appropriate racial joke here?  It's hard because multiple ethnic groups claim "brown" which doesn't make sense because isn't everyone some hue of brown?  I'm staring at my white husband's skin right now to try to figure out the color.  Pinky-peach but not like a sunset.  He just held up a piece of paper but white people aren't all albino.  I don't know.  I'm not good with colors.  That's why I subbed in the sugar.

I ran out of white sugar so I substituted in brown for the remainder. Insert appropriate racial joke here? It’s hard because multiple ethnic groups claim “brown” which doesn’t make sense because isn’t everyone some hue of brown? I’m staring at my white husband’s skin right now to try to figure out the color. Pinky-peach but not like a sunset. He just held up a piece of paper but white people aren’t all albino. I don’t know. I’m not good with colors. That’s why I subbed in the sugar.

After the butter and sugar have boiled, turn off the heat.  Make sure you use a deep sided pot, not a pan, because when you add the rum things get exciting and it fizzes up.

This isn't a zero-rum game

This isn’t a zero-rum game

After the rum

After the rum

After the cake comes out of the oven, poke it all over with toothpicks or skewers, as much as you can until you get bored (so maybe 40 times?).  Then drizzle half the glaze all over it.  Wait a bit, invert the cake onto a plate or baking pan, and poke again + drizzle again.  It’s great warm, but it’s awesome about 12 hours later, when the rum has soaked in a lot and everything is moist and rummy.

20150630_202007 20150702_184247

 

Buttery rum cake, adapted from allrecipes

cake part:

1 c chopped nuts (I prefer pecans)

1 box yellow cake mix

1 box vanilla pudding mix

4 eggs

1/2 c each water, vegetable oil, rum

glaze part:

1/2 c each butter, rum, white sugar, brown sugar

1/4 c water

 

cake part: grease and flour a pan (Bundt if you have it, 13×9 if you don’t, two 8″ or 9″ rounds if you don’t have that either, if you don’t have those I’m not sure why you’re looking at a cake recipe)  Sprinkle with nuts (toast if you so desire)

Whisk together cake mix and pudding, then add remaining cake ingredients and mix.  Pour into pan, bake at 325 for one hour.

glaze part: fifteen minutes before cake is done, melt butter in a pot with sugars and water.  Bring to a boil, constantly stirring.  Take off the heat and stir in rum BE CAREFUL IT BUBBLES UP.

When cake is done, poke holes all over it.  Dribble half the glaze over it.  Carefully loosen sides of the cake from pan, then cover with a serving plate and invert the cake.  Poke holes all over the nutted top half, and dribble remaining glaze all over it.

Advertisements

5 Responses to “Mmmm rummmm cake”

  1. Steve Clarke July 9, 2015 at 6:38 pm #

    You forgot your greatest capability of all: making badass puns

    • yenergy July 9, 2015 at 9:38 pm #

      Thank you! I’m amazed that I’m still making them after this long and hopefully haven’t repeated myself too much

  2. EfficientAsianMan July 9, 2015 at 8:49 pm #

    I am proud you because of this caption: “When you whisk upon a star, you’ll probably burn up no matter who you are. Because stars are really hot and why would you be whisking anyway anything you wanted to bake would already be burned to a crisp/nothingness”. So great.

Trackbacks/Pingbacks

  1. Happy 3rd birthday, blog! | Baking and Math - November 26, 2015

    […] those super easy cinnamon rolls, the rum cake, the Hull banana pudding, and the oreo balls are all hits every […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: