Saturday, September 5, 2009

September Rum Cake

This time of year marks the end of summer. Changing leaves, autumn air and purple skies are upon us. Time becomes more precious as the last light gets squeezed by the evening clock and there is still so much to be done. With our busy, hectic lives, we let time slip by. But what if you dared to let time stand still for one evening?

September is the perfect month for gathering with friends to bid farewell to the last of outdoor dinners for the year. A time to sit on the patio and indulge in a collaborative dinner hosted by old friends and engage in easy conversation. This is the moment to just let time stand still, indulge yourself and let go.

This cake recipe is from a longtime friend of mine. She and her husband enjoy hosting dinner parties where every course is an amazing triumph that induces a lasting indulgence. In particular, she is notorious for creating delicious desserts, has exquisite taste, and a special gift for combining the right combination of ingredients to blow your senses for all things sweet. After dining at her house, she is gracious enough to pack up some dessert (often on her own serveware) and send some home with me. This is what I look forward to enjoying with my coffee the next morning. Aside from the amazing aroma, this cake is sweet and satisfying, much like our friendship, and just perfect this time of year.

1 pkg. Duncan Hines Moist Deluxe Golden Butter Cake mix
3 eggs
1/2 C. vegetable oil
1/2 C. white or golden rum
1/2 C. water
1 small pkg. of vanilla instant pudding
1/3 C chopped walnuts (optional)

Heavily grease and flour a bundt pan. Sprinkle nuts around on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 degrees for 50-60 minutes.

While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done.

1 stick butter
1/4 C. rum*
1 C. sugar

(*CAUTION: Alcohol is flammable, so keep away from open flame!)

Combine glaze ingredients in small pan and heat until boiling. Boil for 2 minutes and immediately remove from heat. The glaze should now have the consistentcy of syrup. Pour glaze around outside of cake pan immediately upon removing cake from oven and let cool in pan for 20 minutes. Turn cake out of bundt pan onto plate or cake stand. Serve with whip cream or a scoop of vanilla ice cream.
(Recipe courtesy Lisa Starr Goering)

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