Tuesday, February 27, 2018

Black Cherry Rum Cake


This blog participates in various forms of advertising,including affiliate marketing. Thank you for your support.

I put a twist on my Mother-in-laws yummy Rum Cake.  I tried making a rum cake and it was a total fail.... way too strong.  This recipe is awesome as regular rum cake or the jazzed up Black Cherry Rum Cake.

I went shopping at the party store in Newport for rum to make my cake and came across the Black Cherry Rum and had to have it!  This is a boozy version of my sunsational cake.

I start with a cherry chip cake mix and add in black cherry jello (or cherry) to get the nice pink color and cherry flavor.  I also like to add a box of pudding to my cakes, this makes the batter thicker and the cake moist.

Black Cherry Rum Cake
adapted from Janie's recipe

1 box cherry chip cake mix
1 small package instant vanilla pudding
1 small package black cherry jello (or cherry)
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup black cherry rum

Grease and flour bundt pan.  Combine cake mix and rest of ingredients.  Mix 2 minutes.  Pour in pan, bake at 325 for 50 to 60 minutes. Remove from oven and pour glaze over hot cake.

Butter Glaze:
1 stick butter
1 cup sugar
1/4 cup  water 
1/4 cup rum

Mix and boil 3-4 minutes.  Reserve 1/4 cup of the butter glaze and set aside,  pour the reaming butter glaze over the hot cake.  Let cake cool for 30 minutes, remove cake from the pan and place on a dish with a rim (to stop the glaze from running off your plate)

Powdered Sugar Glaze:
1/4 cup of the reserved butter glaze
2 cups powdered sugar
1 tablespoon lime juice

Mix glaze ingredients together and pour powdered sugar glaze over top of the cake .