Tuesday, May 5, 2009
Rum Cake (With or Without Poppy Seeds)
This recipe was posted by my Mother. It is my brother, Tom, and my favorite.
Ok when Kaela asked for Poppy Seed Rum Cake for her absentee birthday, I had to call Ardelle and get the recipe again, because it had been awhile since I'd made it. Now I've baked Poppy Seed Rum Cake twice in 9 days, and eaten most of it both times. It's somebody else's turn.
Shared by Laurel Clawson
Recipe from Ardelle Angvick
1 yellow cake mix (Ardelle uses the store brand, cheap one with no pudding in it. I did too, and it is the best.
1/2 cup vegetable oil
1/2 cup brandy
1 (4 oz) pkg instant vanilla pudding mix.
1/2 cup water
1/4 cup poppy seed (Optional) (I used a little more)
Mix above ingredients on medium speed for 5 minutes. Pour into a well greased and floured bundt pan and bake at 350 for 45 minutes.
1/2 cup butter
1 cup sugar
1/2 cup water
1/4 cup brandy, I was generous
Heat glaze ingredients over medium heat, stirring until butter is melted and sugar dissolved. Pour over warm cake while its still in the pan. Cool at least 15 minutes to give it a chance to soak in, then turn over pan on a plate, and enjoy (just not by yourself, and not the whole thing).
8/30/09 - Kaela
Here are two pictures of this recipe the other day. Poppy Seeds cost more than Gold around here, so no poppy seeds. I switched the portions for water and rum. :) .... I also ran out of veggie oil, so I had to use half olive oil. I felt weird when I mixed the cake for 5 whole minutes. It felt almost rubbery when I put it in the pan....but it came out great! Also I was taking it somewhere so I tried to spiff it up with a dist of powdered sugar and a few flowers from my yard.
I LOVE THIS CAKE!