One Christmas a friend and I were walking through a very upscale department store where they were serving decadent samples of Lemon Vodka Cake (to adults of course). I wanted to try and replicate it, but the title didn’t quite roll off the tongue, so I’m going with rum. Don't get too excited:) The alcohol content gets burned off. However, it still has that yummy rum taste!
Here's what you'll need:
A box of Betty Crocker Lemon Cake mix. (Duncan Hines comes out spongy.)
3 eggs
1/3 cup of water
2/3 cup of rum
A stick of salted butter softened
*If you want a weaker or stronger rum taste, change the ratio of the rum and the water making sure that the liquid equals one cup.
**Before you mix the ingredients, hold back 1/3 cup of the cake mix to be used later for the icing.
Combine all ingredients in a large mixing bowl, then mix the batter for about a minute using an electric hand mixer or whisk. Grease a bundt cake pan well with butter or cooking spray then bake as directed on the box.
When the cake is done (fork or toothpick comes out clean when inserted in cake), let cool for a few minutes. Next you take a knife and go around the inside and outside edges of pan. Finally put a plate over the pan, and flip the pan letting the cake fall out. (It should be right side up at this point.)
Icing:
1/3 cup of cake mix
2 Tablespoons of rum
1 stick of salted butter (This cake ain't for those counting calories.)
Using a fork, poke holes along the top of the cake. Melt the butter in a pan on low heat then stir in rest of cake mix and rum. Finally very slowly spoon warm icing over the top of the cake.
** If you don't want a lemon rum cake, simply use a Betty Crocker Yellow Cake mix instead. Otherwise everything else would be the same.
Cooking Tidbit: Did you know that 3 teaspoons = 1 Tablespoon and 4 Tablespoons = a 1/4 cup
