We hosted our holiday brunch today. I made a pistachio rum cake pudding and Dale made an egg-bake. The rum cake is was quite easy and fun to make. The recipe comes from family friend Judy and is as follows:
Pistachio Rum Cake Pudding
1 package pistachio pudding mix
1 package yellow cake mix
1/2 cup light rum
1/2 cup water
1/2 cup oil
4 eggs
Beat all ingredients together at medium speed for 2 minutes. Bake in a Bundt pan at 325 degrees for 55-60 minutes.
Rum Cake Glaze
3/4 cups granulated sugar
1/2 stick butter
1/4 cup light rum
1/4 cup water
During last 10 minutes of baking, combine glaze ingredients in a pan. Boil 2-3 minutes [I stirred it the whole time]. Reduce heat [I continued to stir and removed from burner a couple of minutes before removing the cake from the oven]. After removing cake from oven, poke holes in the bottom with a knife to allow for seepage and then pour glaze over it while still in pan. Remove cake in 45 minutes from the pan.
