Photo: Connie's daughter, Caitlin, prepares to glaze the rum cake during Christmas of 1997.
Cookies, shmookies! During the holidays in Connie Schultz's household, this Rum Cake reigns supreme. The recipe was given to her by a friend under one condition - that she tone down her cheery "Smurfette" disposition. Click here to read Connie's essay, 'The Cake That Stole Xmas'.
Editor's note: Recipe has been updated to specify baking temperature (325°F) and correct baking time (1 hour).
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1 cup chopped pecans or walnuts
1 standard-sized box yellow cake mix (with pudding in the mix)
½ cup cold water
½ cup rum
1/3 cup oil
¼ lb butter
¼ cup water
1 cup granulated sugar
½ cup dark rum
At a glance:
1 hr 15 min
To make the cake: Preheat oven to 325°F. Spread chopped nuts in the bottom of greased and floured bundt pan. Mix rest of ingredients together. Pour batter over nuts and bake for about 1 hour, or until an toothpick inserted into cake comes out clean. Cool, then invert on serving plate. Prick top with fork.
To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Spoon and brush onto rum cake.