Well, “Bless Pat”, as the old time Southerners used to say! Webb Simpson won a big one a couple of weeks back. So this is in honor of Webb’s triumph at TPC Summerlin (Shriners Hospital for Children Open) in Las Vegas, and his dear grandmother Nell, who has made these rum cakes renown, by baking them weekly (by the dozens it seems) to share with friends for as long as this here gal can remember. Yep that was one run on sentence, now wasn’t it! Go Webb! Go Nell! PS. As Nell’s recipe is a family held secret, this is my attempt at imitation!
4 whole eggs
1/2 cup Bacardi gold rum
1/2 cup water
1/2 cup canola oil
1 (18.25oz) box Duncan Hines Moist Deluxe yellow cake mix
1 (1 oz) box Jell-O sugar-free instant vanilla pudding mix
Preheat oven to 350°.
Grease Bundt pan with cooking spray.
Pour all ingredients into bowl of mixer.
Mix gently 2 minutes to 2 1/2 minutes until smooth.
Pour batter into prepared 10” Bundt pan, or 2 small 7” Bundt pans.
Bake 50 to 60 minutes for large size pan, and 30 to 35 for smaller sizes, until cooked throughout.
(Insert a knife into center of cake to test readiness.
If it comes out clean, cake is cooked.)
Allow cake to cool completely in pan.
When cooled, remove from pan.
1 cup sugar
1 stick butter
1/4 cup rum
1/4 cup water
Place all ingredients in small saucepan.
Bring to a boil.
Boil 3 minutes.
When cake is cool, gently prick holes into the cake (while still in pan) with a knife.
Slowly pour half of the glaze over the cake, making sure to fill in all the holes.
Once the cake has soaked up the glaze, turn cake over, removing pan, and place on serving platter.
Gently prick more holes on this side and slowly pour other half of glaze over cake.
*Author’s Note: For chocolate rum cake substitute 1 pkg chocolate cake mix and 3 1/4 oz pkg chocolate pudding mix for the yellow cake mix and vanilla pudding above.