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Kitchen Story: Easy and Boozy (Smile When You Call Me That)

February 23, 2011

It is not without some trepidation that I write my first Kitchen Story about a cake that contains a box mix and JELL-O pudding, but this is no ordinary cake.  You just have to trust me.   It’s an easy cake to make: mix, pour, bake, boil.  But I’m starting with this one partly because it’s easy and partly because it has rum in it. And not a wee dash of rum-like flavor, nosireebob, this cake has a full-on heat-your-feet rum kick.  It is also a pretty cake and makes an impression.  So even folks who may get sniffy at the idea of using a box mix will be converted once they try it.  So for all this, it’s my first Kitchen Story – I believe food should be tasty and enjoyable to make.  If that means a box mix or some other shortcut, that’s not an issue.  You can always make your own creme fraiche if you really feel the need to balance the convenience items – but honestly, once you taste this cake, you’ll drift off into a rum-induced happy place and not give two-hoots about the ingredient list.

Rum-Nut Pudding Cake

Makes one 10-inch cake

From JELL-O® Fun and Fabulous Recipes

1 cup chopped pecans or walnuts

1 package (2 layer size) yellow cake mix*

1 package (4 serving size) JELL-O® Vanilla or Butter Pecan Flavor Instant Pudding and Pie Filling

4 eggs

¾ cup water*

¼ cup vegetable oil

2/3 cup dark rum

1 cup sugar

½ cup butter

Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted tube pan. Combine cake mix, pudding mix, eggs, 1/2 cup of the water, the oil and 1/4 cup of the rum in large bowl.  With electric mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed for 4 minutes. Pour batter into pan. Bake in preheated 325 degree oven for about 1 hour or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under-bake. Cool in pan on wire rack 15 minutes.

Meanwhile, combine sugar, butter and remaining 1/4 cup water in small saucepan. Cook and stir over medium high heat until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in remaining rum and bring just to a boil.

Invert cake onto serving plate and prick with cake tester or wooden pick. Carefully spoon warm syrup over warm cake. Garnish with whipped topping and pecans if desired.

*Substitution use pudding including cake mix, reducing water in batter to 1/4 cup.



From → Kitchen Stories

One Comment
  1. Anthony permalink

    Very cool my friend, very cool. You now need a recipe book to go along with the bus story coffee table book I keep harping on you to get published.


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