WOW!!! Glazed Rum Cake.

I’ve been officially retired since February and frankly, there are not a lot of things I miss about working. I miss some of the people and I miss a few of the perks. And during this time of year, I miss the office Christmas goodies like Jan’s Glazed Rum Cake. This was one of those gifts that I didn’t even share with our staff (sorry guys – no one said I was nice). I took it home and enjoyed a slice with a cup of coffee for breakfast or with chai tea for my afternoon treat. It felt like one of those foodie-escape-the-world moments. It was delicious. One of my favorite holidays treats!

The good news? Jan was nice enough to share her recipe with me. And, it’s easy! I’ve got three rum cakes in the oven as we speak and my house smells heavenly! This recipe makes one regular loaf and two minis – or four minis – or two regular loaves.

Here’s what you will need:

1 package yellow cake mix

1/2 cup dark rum

4 eggs

1/2 cup water

1/2 cup vegetable oil

1 (3.5 ounce) package instant vanilla pudding mix

Preheat your oven to 325 degrees F.  Grease and flour (or use PAM baking spray) pans.

Mix together the ingredients. Mix to combine ingredients – don’t over beat. Pour batter into the pans.

Bake for 1 hour – or 35-40 minutes if you’re baking mini-loaves. Cool and remove from pan to serving plate. (Make the glaze while they cool).

GLAZE:

1/2 cup butter

1/8 cup water

1/2 cup white sugar

1/4 cup dark rum

Melt butter in large microwave-safe bowl. Add water and sugar and cover with paper towel while you microwave for 5 minutes. Remove from microwave and add rum. Stir well.

Poke holes in top of cake and drizzle glaze over the top and sides. This is one of those foods that tastes even better the next day.

I’ve got these stored in an air-tight container for however long they last. . . what a great start to our holiday baking!