Cheater Rum Cake
Purchase bundt cake from Publix or Sam's/Costco.
1/4 cup water
1 cup granulated sugar
1 stick butter
Place cake in a cake or bunt pan with foil/wax/parchment up the sides. Warm at 175 degrees.
In a saucepan, heat water and add sugar until dissolved. Add melted butter. Remove from heat and cool until cake is warm. Add Rum to mixture. Remove cake from oven. Use skewer to poke holes every 1/4". Slowly pour butter rum mixture over the cake allowing it to absorb in. It will continue to absorb for a few minutes after (this is why you do the foil/wax/parchment base). Allow cakes to cool for about an hour. If possible turn them upside down for a bit as well to allow the liquid to more evenly distribute through the cake. If using pound cakes (7.5x3.5'x2') you only need 3/4 cup of the mixture. Yeild: 4.5 cups liquid - makes (6) 1 pound cakes. If using bundt cakes, adjust based on weight. EAT!
1 cup rum of choice
Place cake in a cake or bunt pan with foil/wax/parchment up the sides. Warm at 175 degrees.
In a saucepan, heat water and add sugar until dissolved. Add melted butter. Remove from heat and cool until cake is warm. Add Rum to mixture. Remove cake from oven. Use skewer to poke holes every 1/4". Slowly pour butter rum mixture over the cake allowing it to absorb in. It will continue to absorb for a few minutes after (this is why you do the foil/wax/parchment base). Allow cakes to cool for about an hour. If possible turn them upside down for a bit as well to allow the liquid to more evenly distribute through the cake. If using pound cakes (7.5x3.5'x2') you only need 3/4 cup of the mixture. Yeild: 4.5 cups liquid - makes (6) 1 pound cakes. If using bundt cakes, adjust based on weight. EAT!
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