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.
Glaze
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!