Guest Post: Rum Cake

I want to welcome Lyndi from The Journey.... to Glam Hungry Mom.  She's treating us with a sweet family recipe today.  After you're done reading her post please check out her blog!

Hi everyone! I'm Lyndi from The Journey... I am so excited to share with you all one of my family's favorite recipes for a rum cake. The holidays are upon us, and this cake is sure to be a hit at Thanksgiving or any other holiday dinner! I first want to thank Andrea for letting me be a guest on the blog while she's away. I hope she is enjoying herself and making lots of memories with family & friends on her visit.

This recipe was given to me from my mom, Queenie. The reason I named this recipe Queenie's Famous Rum Cake is because my mom is now known around the holidays for her rum cakes. It's her signature dessert, and she also makes many to give away as gifts. During the Christmas season she will bake multiple rum cakes a week. I was lucky enough to get my hands on this recipe a few weeks before I got married. She passed it to me at my kitchen shower as part of my gift from her (along with a red, Kitchen-Aid mixer). This past August, my husband and I vacationed in Jamaica and came home with lots of rum! After having the recipe well over a year, I decided it was time to give it a try since I had plenty of Jamaican rum. I made a few minor changes to it myself, but it turned out wonderful! This cake is always a big hit anywhere it's taken.

ingredients. 

cake:

• 1 box yellow cake mix
• 1 box instant vanilla pudding
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup toasted pecans, chopped (optional)
• 1/2 cup dark rum

glaze:

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup water
• 1/2 cup dark rum

directions. 

cake: Preheat oven to 325, grease and flour 12 cup bundt pan. Combine all ingredients, beat for 2 minutes on high with electric mixer (I put it all in m Kitchen Aid). Pour into prepared pan and bake for 1 hour. Cool in pan. Flip on to serving tray or plate. Poke holes in top of cake with fork; drizzle glaze over the top of the cake.  *If you use pecans, put them in bottom of bundt pan before pouring cake batter in.

glaze: Melt butter in saucepan, stir in water & sugar, boil for 5 minutes, stirring constantly. Remove from heat and mix in rum. *The rum will cause steam, be careful not to burn yourself. ENJOY!

Thank you again Lyndi!