Okay I wanted to wait a bit before doing some public begging but @valueaddedresource can we please have the recipe for the cake you posted in weekly chat? I can't stop thinking about it!
No begging necessary tyler@ebay @pburn @mam98031 and anyone else who was interested. 😊
Key Lime Rum Cake
I almost feel bad taking credit for this because it's basically just a boxed cake mix fixed up and made fancy but it is so good everyone thinks it must be a from scratch family recipe. 😉
This is the basic recipe I use. I've been tempted to try it with gingerbread too but haven't gotten that brave yet.
For a more office friendly version I usually cut the amount of rum in half and make up the other half with water. You can also add the rum for the glaze while it is heating instead of after removing from heat which will help cook off some of the alcohol. For a truly non-alcoholic version you could substitute imitation rum flavor, but I've never done it and am not sure on the measurements, so you may just have to experiment.
Cake
- 1 cup chopped pecans
- 1 box Golden butter yellow cake mix
- 1 3.4oz box vanilla instant pudding mix
- 4 eggs
- 1 cup room temperature water
- ½ cup melted butter
- ½ cup dark rum of choice (I use Gosling’s Black Seal Rum from Bermuda)
Prepare Bundt pan with non-stick cooking spray or butter. Sprinkle chopped pecans in bottom of pan. Combine dry cake mix and dry pudding mix together in a large bowl. Add eggs, water, melted butter, and rum and mix with a whisk or electric mixer on medium speed until thoroughly combined.
Pour batter over pecans in Bundt pan. Bake at 325° for 45 minutes- 1 hour or until toothpick inserted in center of cake shows it is baked all the way through.
Remove cake from oven. While still in the pan, use a skewer or toothpick to poke small holes in the cake. Set aside and make glaze.
Glaze
- ¼ cup butter
- ¼ cup Nellie & Joes Key Lime Juice or fresh squeezed lime juice
- 1 cup granulated sugar
- ½ cup dark rum
Heat butter, lime juice and sugar in a saucepan on medium until sugar dissolves and the glaze starts to thicken (stir frequently and don’t let the sugar burn). Remove from heat and stir in rum.
Pour glaze slowly over warm cake to fill the holes. Wait for glaze to absorb and repeat until all glaze has been used. Allow cake and glaze to cool completely while still in Bundt pan.
Once cooled, invert Bundt pan over serving plate and carefully remove cake from pan. Drizzle any remaining glaze in the Bundt pan over the nuts on top of the cake.
Thank you so much @valueaddedresource! I wish I had a box cake mix sitting in the cupboard now so I could give this a try this weekend. It is so clever to use a box-mix, and I bet it turns out great!
I'm going to try my hand at a chocolate pound cake tonight - trying something a bit different this year since I'm absolute garbage at making pies.
