Wednesday, August 18, 2010

Passing On Temptation

Friday is my son's 38th birthday and I just finished handing him a whole uncut-with-not-even-a-crumb-missing rum cake.  Last night when it was baking in my oven my whole being was saying "Ohhhhh that smells good, ohhhhh that smells SO good, ohhhhh how am I not going to eat it tonight?"  Luckily when you're hooking a rug you can't use your hands to eat at the same time - although come to think of it, I could have had Jack feed me LOLOLOL  At any rate that sucker (the cake, not Jack) was well wrapped by bedtime.  Now in the bottom of the bundt pan there were a few tiny little pieces of pecan that didn't come out onto the cake when I turned it out.  I very gently and daintily scraping furiously with a spoon ate those morsels - but no crumbs, just pecans.  And now it's out of my sight and smell and temptation.  Happy Birthday Steven!

And here's the recipe so that you too can be tempted!

Rum Cake
1 box yellow cake mix
1 regular sized box instant vanilla pudding
1/2 cup water
1/2 cup rum
1/2 cup olive oil
4 eggs
1 cup pecan pieces
Preheat oven to 325 degrees.  Butter and flour a bundt pan.  Put pecan pieces in bottom of pan.  Mix all other ingredients except for eggs until well mixed.  Add eggs beating in one at a time.  Batter should be smooth and shiny.  Pour into bundt pan.  Bake one hour and ten minutes and leave in pan.
1/2 cup (1 stick) butter
1/4 cup rum
1/4 cup water
1 cup sugar
Melt butter in pan with water and sugar.  Let boil for one minute, remove from heat, and stir in rum.
Pour over cake very carefully making sure the glaze goes down the sides and middle of the pan.  Let cool for at least 30 minutes before removing from pan.

Untie a ribbon in your life - you might find an adventure!


  1. LOVE that cake. I make it at Christmas time. It's the same recipe from my old, torn up, badly used mixed drink, Rum pamphlet. I don't know how I acquired the pamphlet but that RUM CAKE is out of this world. How you managed not to take a little itty piece of it I don't know. I knew people that came to our Christmas party, cut extra pieces of it and slid it into their handbags for breakfast the next morning. lololsnort :)Bea

  2. So that is where the delicious aroma was coming from last night. I should have followed the twitchings of my nose before you had a chance to wrap it up.

  3. OMG Jill! I may bust something internally! THIS post of yours? Reading it after what I just posted??? Well,,,,we MUST have some kind of joined Wave link..Mind meld...whatever.

    I SWEAR to you,,,I just posted MY post,,,,,,,and then I read THIS! LOL

    You were asking me about the EBC it worked...breaking 10 fingers and toes and I got this ,,,,I dunno? Image? Thought? And I posted in a way I thought would help others..

    Check it our,,,HOW WEIRD is the cake/rum reference? I SWEAR I posted before I looked at your blog! LOL I only read your email and quesitons? Then I posted before reading THIS!

    "Insert Twilight Zone Theme Here!"

    I'm going to email you back to Sequim/penninsula tomorrow at the crack of black!

    Hugs and love you to pieces!
    Hope you enjoy the analogy LOL!

  4. Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout ( Have a look and if interested, use our online form to add your blog ( ). thanks, Josh

  5. 38!!! Wow and a perfect Bundt cake to boot!!! How did you not resist licking th glaze spoon or does that go on just before you serve ?

  6. What a FUN POST! I could almost taste that cake of yours (or Steven's!). :)

    Thanks for visiting me today my friend. Always a JOY to have you.

    I printed out the recipe and I'm soooo going to make it as a Fall treat (on WW so I don't get many these days).


  7. Oh, I can almost smell that tempting cake. I'll wait to make one when company is coming. I don't need the temptation. Those chocolate cookies I made were sent to the neighbor and I only saved a few for hubby.


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