We are celebrating a belated special birthday for son#3 and the grown-up baby of the family! He would probably just hate that I referred to him as "the baby", but that's the way his mama still thinks of him! And.....like any good mother, I am taking this freshly baked cake all the way to Austin!!! We shall make our way through all the traffic between Dallas and Austin as the crowds go down for the Austin City Limits weekend, not to mention the Baylor vs. UT game! Holy cow! We sure do love this kid!!! Happy Birthday Rob!
Rob and the darling at Cape Elizabeth
FRENCH VANILLA RUM CAKE
1 (18.25 ounce) package French Vanilla cake mix
1/2 cup rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package
instant French Vanilla
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Preheat oven to 350 degrees. Grease and flour a 10 inch tube or Bundt pan.
Place cake mix, eggs, water, oil and pudding mix in a bowl and blend on medium speed of a hand mixer until well combined. Add the rum and blend.
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Pour batter in the bundt pan.
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Bake for 45 minutes.Cool,
and invert cake on a serving plate. Prick the top of the cake.
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To Make The Glaze: Melt
the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil
for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4
cup rum. Drizzle and smooth evenly over the top and sides.
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Postscript.....
His reply? "Best birthday gift ever!"
These are times I love being a mom!
What a great Mama you are! The rum cake looks delish. For some reason, I have found myself in Austin during the Austin City limits weekend. Traffic was a bear. But who cares? You're going to be with your birthday baby and that is all that matters!! Enjoy. That chilighetti looks great too!
ReplyDeleteblessings...
ReplyDeleteJust stopping by from Beth's place.
Happy belated to your #3 son. As the baby of the family, we adapt to it, its no hardship to be called the baby.
hmmmmm...rum cake.
Where am from (Trinidad and Tobago) we have a rum cake we call "black cake" and honey trust me when i tell you, its laden with rum. First the fruits are soaked in rum for 6mths to a year or more, then once its baked its soaked in rum again! a slice is like taking a shot! hehe....
Have a blessed day.
peace.
Rhapsody
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The chilighetti looks very much like what my mom used to prepare for me. A favorite of mine too. Wishing you would share your recipe.
ReplyDeleteI will publish this recipe soon Joseph! It's going to be featured in a well known cookbook rather soon! I appreciate your visit today!
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