theantiqueappetite

I am definitely not a hard liquor girl. Beer or bust. But I found myself having a glass of rum at a birthday party a few months ago and didn’t suffer the gag inducing burn that I have avoided since a rough run in with vodka in first year university. I realized then that I have grown a taste for it my whole life thanks to my mom. Yup, my mom gave me rum growing up, but in cake form. The statute of limitations has run out on that one though anyways, right?

Although this dress tastes boozy you won’t feel the buzz. The combination of the vanilla cake mix (yup, this one isn’t from scratch) and the rum is oh so decadent. Plus, the extra rum glaze makes it very moist. Give it a go for your next special event.

Butter 

1 c. pecans, coarsely chopped

1 packaged yellow cake mix, Duncan Hines is vegan!

4 eggs made with egg substitute, follow instructions on bag

1/2 c. cold water

1/2 c. vegetable oil

1/2 c. light or dark rum

Glaze

½ c. Organic Earth Balance butter substitute

¼ c. water

1 c. granulated sugar

½ c. light or dark rum

Preheat the oven to 325°F. Grease and flour a medium-sized bunt pan.

Sprinkle the pecans into the bottom of the pan.

In a large bowl mix the cake mix, eggs made with substitute, water, vegetable oil, and rum. Beat with an egg beater until thoroughly mixed. Scrape down the sides and bottom of the bowl so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface of the batter.

Bake for 1 hour or until a long toothpick comes out clean. Remove from the oven and place the pan on a cooling rack to cool for 10 or 15 minutes. Remove the cake from the pan and place the cake on the wire cooling rack to finish cooling

In a small saucepan melt the Earth Balance over low heat. Stir in the remaining water and sugar and bring to a boil. Boil for 5 minutes stirring constantly so the glaze does not burn. Remove from heat and stir in the rum.

Use a long toothpick or skewer to poke several small holes in the top of the cake. Spoon the warm glaze over the top of the cake and allow to soak in. Repeat until the glaze is used up.

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