I don’t know if today’s project counts, because it took me a lot more than 60 minutes (more like four hours). I thoroughly cleaned and sanitized about a dozen dozen bottles (many of them pictured below), in preparation for brewing a batch of beer. I may not actually get around to the brewing for a while, but I figured it would be nice to get some of the grunt work out of the way.
Today I made a rum cake, and it’s pretty killer delicious, so I’ve pasted the recipe below. The scale of the picture makes it look more like a donut, but I assure you, it’s a big, 3200 calorie (or so) cake of yummyness.
RUM CAKE
Cake:
1 cup chopped pecans or walnuts
1 pkg yellow cake mix (18 oz.)
(If using yellow cake mix with pudding already in the mix,
omit instant pudding, use three eggs instead of four, and
1/3 cup oil instead of 1/2 cup.)
1 pkg Jell-O Vanilla instant pudding and pie filling (3-3/4 oz.)
(Note omission conditional on cake mix.)
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Meyers Dark Rum
Glaze:
1/4 lb butter (1 stick)
1/4 cup water
1 cup granulated sugar
1/2 cup Meyers Dark Rum
Preheat oven to 325 degress.
Grease and flour 10″ tube or Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients and pour batter over nuts.
Bake 1 hour. Cool.
Invert on serving plate and poke holes through nuts with a toothpick.
Spoon or brush glaze evenly over top and sides, allowing cake to absorb
the glaze.
[Alternately, place the cake back in the pan, upsidedown, and spoon glaze
over it. It’s less messy this way. Letting the cake sit for a couple of
hours will help it to absorb the glaze.]
Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
I don’t have access to a camera yet, so since I can’t photograph anything, I created a picture in the gimp.
