Rum Cake: For Grown-Ups

Pumpkin pie, apple pie, cheesecake...all lovely and very traditional. If you're looking to change it up, but don't want to stray too far from tradition, add this to your dessert buffet. I am not a huge baker, so I love bundt cakes - no need for perfection! This cake isn't too sweet and has the perfect kick after you mack down all that turkey.
From my table to yours...

Rum Cake
Ingredients:

• 1 package yellow cake mix
• 1 package (3 3/4 oz) vanilla instant pudding
• 4 eggs
• 1/2 c cold water
• 1/2 C dark rum
• 1/2 C salad oil
• Rum Glaze (recipe follows)
• Chocolate Glaze (recipe follows)
• 2 T chopped nuts

Directions:

• Preheat oven to 325. Spray a 10 inch tube pan with Pam and flour.
• Mix cake mix, pudding, eggs, water, rum and oil until smooth.
• Pour into prepared pan and bake for an hour. Cool 25 minutes.
• Invert on cake platter (or dish that has ample space for dripping the glaze around bottom of cake).
• Using a toothpick, make small stabs on the top of the cake (so the glaze will absorb slightly).
• Spoon and brush Rum Glaze evenly over the cake.
• When cake is fully cooled, drizzle with Chocolate Glaze topping and sprinkle with nuts.

Rum Glaze

Ingredients:

• 1 stick butter
• 1/4 C water
• 1 C granulated sugar
• 1/2 C dark Rum

Directions:

• Melt butter in saucepan.
• Stir in water and sugar - boil for 5 minutes.
• Remove from heat and stir in rum.

Chocolate Glaze

Ingredients:

• 4 oz. semi-sweet chocolate
• 1 t butter

Directions:

• Melt chocolate and butter on very low heat in saucepan until melted.