Show Notes #445: Year-End Round Table 2021

Posted on by Russ Woodman
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  • Roundtable Topics
  • Participants' Choice
    • CubicleNate
    • Joe, K0NEB
    • Tony, K4XSS
    • Jonathan, W5AJQ
    • Steve, KA7HVT
    • Ted, WA0EIR
    • Scott, N8VSI
    • Don, KB2YSI
    • Carter ("Hutch"), K9KJN
  • Cheryl's Recipe Corner!
  • Rum Cake
  • Description
    • A tasty addition to your dessert table for your holiday dinner... or anytime you're wanting a delicious cake! Rich, K0EB, requested a rum cake.
  • Ingredients (Cake)
    • 1 box (about 18 oz.) yellow cake mix
    • 1 package (3.5 oz.) instant vanilla pudding mix
    • 4 whole eggs
    • 1/2 c. cold water
    • 1/2 c. canola oil
    • 1/2 c. rum (dark or light is fine... but dark is better!)
    • 1 c. chopped pecans
    • brown sugar (optional)
  • Ingredients (Glaze)
    • 1 1/2 sticks of butter
    • 1/4 c. water
    • 1 1/2 c. granulated sugar
    • 3/4 c. rum
  • Directions (Cake)
    • Preheat oven to 325F. Grease and flour a bundt cake pan (you can cheat and use "Bakers Joy", if you like!). Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts (extra yum). Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake.
  • Directions (Glaze)
    • When cake has ten minutes left to bake, make the glaze. Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds. Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Thoroughly (and gently!) prick surface of cake with a fork.  Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.