Two weeks ago I magically got involved in a “bake off” with a good friend at work. Our two departments have a semi-important meeting tomorrow, we thought we would have a little fun, and the next thing I know he and I are fighting for bragging rights.
Initially I was going to make a double layer white and chocolate cake but then the rules were set – we could not make an item we were comfortable with. After some thinking I decided, hey, I’m going with a spiced rum cake!
It is hard to find a recipe that doesn’t call for a box mix, so I went with my own version:
Spiced Rum Cake
2 cups cake flour
1 package of instant vanilla pudding
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 eggs
1/2 canola oil
1/2 cup water
1/2 Captain Morgan spiced rum
1 cup chopped walnuts
Directions
1) Pre heat your oven to 325 degrees
2) Mix your flour, instant vanilla pudding, salt, baking powder, sugar, eggs, oil, water and rum until there are no lumps in the mixture.
3) Grease a 5 by 10 baking pan, pour in mixture
4) Sprinkle chopped walnuts on top of cake
5) Bake for 45 minutes at 325, then raise the heat to 350 and bake for an additional 15 to 25 minutes – you want to have the nuts brown to release the flavor.
6) Once finished, remove the cake from oven and let sit for 10 minutes and add the glaze (see below).
The Glaze
1 Cup of powdered sugar
1 table spoon of melted butter
1 teaspoon Captain Morgan Spiced Rum
Warm water (as needed)
1) Mix powdered sugar, butter and rum.
2) Add water by the teaspoon to your desired consistency. Note - chances are you will not want to go beyond 3 teaspoons as the consistency will become to watery.
3) Drizzle over cake and let set.
And the result…
Spiced Rum Cake with Walnuts
It took me some tweaking to get my white cake recipe down, not so in this case. First time out I managed to knock it out of the park.
I am blown away by this creation.
The vanilla pudding helps hold in the moisture and the nuts add a flavor that compliments the rum perfectly. This is a cake that can be taken everywhere – parties, dinner gatherings, work events… You will not be disappointed in any way.
There is a variation to this recipe I am trying, expect the post tomorrow.
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#1 by Wandering Coyote - December 13th, 2009 at 14:07
I am blown away too! Holy crap, Van! This is absolutely stunning and bakery-worthy (perhaps we should go into business???)! Beautiful, impressive job!
#2 by Eileen Devlin - December 13th, 2009 at 14:34
OMG that looks amazing! I’ll order one pls!
#3 by Van Santos - December 13th, 2009 at 18:33
Thank you both!
I have two more in the oven right now. One with nuts, one with the variation that will be up tomorrow.
It’s funny, if I could find a way to make a living making these I would do it in a heart beat!
#4 by Wandering Coyote - December 13th, 2009 at 18:44
Perhaps this is your true calling………..
#5 by Van Santos - December 13th, 2009 at 19:39
I very well could be, WC. The question then becomes HOW do I follow it….
#6 by Wandering Coyote - December 13th, 2009 at 19:40
Where there is a will there is a way! Trust me!
#7 by Joanne - December 14th, 2009 at 07:14
You had me at rum. And Captain Morgan’s. This looks delicious. I want a huge piece of it. The frosting is what really has got me going. I love frosting.
#8 by Anju - December 14th, 2009 at 11:44
Joanne – the frosting is OUTSTANDING!!! If you think it looks good, it was 10 times better tasting than it looked (that should put things in perspective)! I told Van he should make a chocolate cake with that frosting. That would be my version of heaven!
#9 by Van Santos - December 15th, 2009 at 14:08
Ah, yes, I am trying to come up with version of the frosting that would work for a chocolate cake – make it more of a frosting consistency than a glaze.
The flavor would be spot on for chocolate!
#10 by Sweetart wedding cakes - January 4th, 2010 at 03:42
Wow! that sounds absolutely delicious, I am going to try it out tonight but with the addition of hot custard over the top! Do you have any similar recipes to this?
#11 by Van Santos - January 4th, 2010 at 04:38
Hi Tom,
Thanks for stopping in. No, I do not have any hot custard recipes to use with this, however, that sounds like a great variation. If you find a good custard recipe to use please let us know!
#12 by I’m With Noodles - January 17th, 2010 at 17:03
I’ve been thinking about this since the holidays. I am on dessert committee for a
progressive dinner in Feb. I’m definitely making this one. Am also looking at an angel food cake recipe.. you slice and brown angel food cake in a non stick skillet just enough to brown it off and top with a raspberry, mint and carmel puree and a dab of sorbet. Looks impressive when plated.
#13 by Van Santos - January 17th, 2010 at 17:31
@I’m With Noodles
This will go over very well at the party – the two times I’ve taken it to gatherings everyone loved it.
Enjoy it.