Lovely lemon pound cake, forgotten on my dining room table! Well, you weren’t eaten for the birthday for which you were baked, but you sure made a tasty breakfast!
It was quite lovely, lightly lemony and not too sweet. I’m sure by the end of the day most of it will be eaten. That is how it should be.
There is something kind of comforting about a bundt cake. Maybe it is just me, but when I was a kid there was always some kind of bundt cake for dessert. Glazed or plain, a bundt was always welcome. My favorite was marble bundt cake. It was like two cakes in one As I grew older I saw less and less of them. I know they still exist, and they are not just for grandma anymore!
Viva la Bundt!
Feeling retro? This is something I had growing up and every so often someone will produce this at a pot-luck or covered dish party. Most people have had this at one time or another and it is really good.
Traditional Rum Cake Serves 12
1 cup chopped, toasted pecans
1 box yellow cake mix
1 1-3/4 ounce box instant vanilla pudding mix
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Preheat oven to 325 degrees F.
Prepare a 12-cup Bundt pan with butter and flour, or with baking spray. Sprinkle nuts on bottom of the pan.
In a large mixing bowl combine the cake mix, pudding mix, eggs, milk, oil, and rum. Beat for 2 minutes on high with electric mixer. Pour into the prepared pan.
Bake for 60 minutes. Cool completely in the pan then turn out on a cooling rack with parchment underneath.
While the cake cools prepare the glaze by melting butter in a saucepan. Stir in the water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in the rum.
Prick top with a wooden skewer and then drizzle the glaze over the top of cake. Use a spoon to pour the glaze that drips onto the parchment back on cake.