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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, February 24, 2013


“You've got this life and while you've got it, you'd better kiss like you only have one moment, try to hold someone's hand like you will never get another chance to, look into people's eyes like they're the last you'll ever see, watch someone sleeping like there's no time left, jump if you feel like jumping, run if you feel like running, play music in your head when there is none, and eat cake like it's the only one left in the world!”
― C. Joybell C.

Now here is a cake that will actually make you kiss your Granny. And Uncle Bob and Aunt Sue and cousin Leroy and your dogs and cats. This wonderful recipe comes my new found friend, Libby Murphy, who authors the food blog 'twirlandtaste'. http://www.twirlandtaste.com/2013/02/spiced-rum-cake-with-butter-rum-glaze.html. You'll for sure want to slip on over to this wonderful blog where every food item in it flips my trigger. Just trust me, you will not be disappointed. And please tell her that Adele sent you.
Here is what you will need for the cake:
1 pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 cup Captain Morgan's Spiced Rum
1/2 cup cooking oil
1/2 cup water
4 big eggs
1/2 cup chopped pecans, toasted and soaked in more spiced rum
Preheat oven to 350 degrees. Liberally spray a Bundt pan with vegetable oil cooking spray. Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 cup water. Add the eggs one at a time, beating well after each addition. Evenly distribute the prepared pecans in the bottom of prepared Bundt pan. Pour the batter in. Bake 50 to 55 minutes. Do not remove the cake from the pan. Allow it to cool almost completely on the counter before removing it.
1 cup sugar
1/4 cup brown sugar
1 stick butter
1/3 cup spiced rum
1/4 cup water
 In small saucepan, bring the sugar, butter and water to a boil and cook for 3 minutes. Add rum. With a fork, make holes in the top of the cake. Drizzle over cooled cake. Let glaze drip down the sides of the cake. Allow glaze to cool and then add more of the cooled glaze which will be a little thicker.

NOTE: I took this to my girlfriend Bev yesterday for her birthday which is actually today. She loves rum so I just knew that this would be the perfect cake for her. We all had a slice and my husband replied that it was richer than Stuart Dickson who is my boss man. I agreed! So if you know anyone that this cake would mean anything to you just might want to make one yourself and share the love....


  1. This sounds so so good! Reminds me of a cake that my aunt used to bake!

  2. Hi Priya, it is some where way beyond delicious. I mean it is just totally sinful! Glad I was giving it as a birthday present or my Weight Watchers points would have been in big trouble. Thank you for stopping by.

  3. We love rum cake -- yours sounds amazing and wish I had a huge slice right now. Thanks for being a part of the YBR. Also thanks for adding my ebook's button:)