WIth less than one week to go to Christmas, what better way to wrap up this year’s posts than with a holiday dessert. Everyone has their favorite cookie recipes, but I guarantee you this recipe takes the cake…literally.
This rum cake recipe was passed along by my good friend Barb Mercer, courtesy of her mom, Mrs. Barbara Drosey. Barb had brought this cake into work a few years back and it was a BIG hit. She was gracious enough to share the recipe, and it’s been part of our holiday tradition ever since.
As the story goes, the original recipe was given to Mrs. Drosey by an acquaintance from the beauty salon where she worked. The recipe was actually orginally for a whiskey cake. Mrs. Drosey said it was so strong it was nearly inedible, and powerful enough to get you drunk! She tweaked the recipe, swapping out the whiskey for rum. It has since become a holiday classic.
Thank you, Mrs. Drosey, for allowing me to share your famous recipe.
And thanks to all of you for visiting my blog. I’ll be back in the new year with plenty more recipes and stories to share.
Buon Natale e nuovo anno felice!
1 yellow box cake mix
1 3-oz French vanilla instant pudding mix
1 cup milk
1 cup chopped walnuts
2 tblspn flour
1/2 cup oil
2 ounces white rum
1/4 lb butter
3/4 cup sugar
1/2 cup white rum
Combine cake mix, pudding mix and eggs, blend. Beat in milk, oil and rum. Beat two minutes. Mix flour and nuts together and fold in mixture. Pour into greased and floured tube pan. Bake at 350º for one hour.
Leave cake in pan. Heat butter, sugar and rum in sauce pan, bring to a boil.
Perforate the top of the cake with holes. Pour the hot glaze over it. Leave in pan for two hours. Wrap in foil and refrigerate.
Eat and be merry!