Delicious Rum Cake from Crown Pan - So Easy and Smells Divine!

[janetupnorth]

OK- now that I'm back online after having tasted the cake...

It needed more rum flavor. I thought it was a very weak rum flavor, and it sure smelled (during prep) that it would have been stronger. But it was good, anyway.

I think that is when it sits then it definitely needs more.

When I tasted it right away warm, it was pretty good. When I had a piece last night after 24 hours, it tasted like yellow cake to me. Hmm...

Maybe it's like vanilla - imitation doesn't do it justice, get the real stuff and its good. ????

But we don't drink in our house so unless it's up in a cubby for some special recipe, good luck finding alcohol!

 

[chefshawna]

Well, I drink wine and DH drinks Crown Royal when we drink, which isn't very often! But, I think I will have to go get a little bottle of Bacardi and try this b/c I love rum cake and it has to be the real stuff to taste right!!!

 

[chefann]

I've been cleaning out my office, and I finally remembered to look in the stack where I thought I had the Southern Comfort cake recipe. It's really similar, but adds pudding mix and an extra egg to the cake mix to make it a pound cake. mmm...

Southern Comfort Cake

1 (18.25 oz) yellow cake mix
4 eggs
1/2 cup oil
1 (3 oz) package vanilla instant pudding mix
1/2 cup water
1 cup chopped pecans or walnuts
1/2 cup Southern Comfort

Combine cake ingredients in Classic Batter Bowl. Beat at medium speed for 2 minutes. Pour into greased and floured Stoneware Fluted Pan. Bake at 325˚F for 1 hour. Set on Stackable Cooling Rack to cool. Invert on round Platter. Gently prick top with Hold N Slice; drizzle and brush 1/2 of glaze evenly over top and sides of cake. Reserve 1/2 of glaze. After cake has cooled, reheat glaze and brush it evenly over cake. Just before serving, gently shake powdered sugar over cake with Flour/Sugar shaker.

Glaze
1/4 cup butter or margarine
1/2 cup powdered sugar
1/8 cup water
1/4 cup Southern Comfort

Melt butter in saucepan. Mix in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.

 

[MissChef]

Thanks Ann! I was just thinking about how to make this cake, and now with this as a template like you said before, then I will be a success at making it! Today it is raining here in Spokane, and it's barely getting to 70 degrees, so it's a good day to make a cake. And I just realized when I was making my DH's lunch this morning (at 5am:yuck that I was out of sweet snacks. So this will make everyone happy, plus I have a show tonight and they always seem to love it when I leave them a "yummy" when I have shows!
I need to go buy some whipcream because that would be good with it!

 

[kam]

I've been cleaning out my office, and I finally remembered to look in the stack where I thought I had the Southern Comfort cake recipe. It's really similar, but adds pudding mix and an extra egg to the cake mix to make it a pound cake. mmm...

Southern Comfort Cake

1 (18.25 oz) yellow cake mix
4 eggs
1/2 cup oil
1 (3 oz) package vanilla instant pudding mix
1/2 cup water
1 cup chopped pecans or walnuts
1/2 cup Southern Comfort

Combine cake ingredients in Classic Batter Bowl. Beat at medium speed for 2 minutes. Pour into greased and floured Stoneware Fluted Pan. Bake at 325˚F for 1 hour. Set on Stackable Cooling Rack to cool. Invert on round Platter. Gently prick top with Hold N Slice; drizzle and brush 1/2 of glaze evenly over top and sides of cake. Reserve 1/2 of glaze. After cake has cooled, reheat glaze and brush it evenly over cake. Just before serving, gently shake powdered sugar over cake with Flour/Sugar shaker.

Glaze
1/4 cup butter or margarine
1/2 cup powdered sugar
1/8 cup water
1/4 cup Southern Comfort

Melt butter in saucepan. Mix in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.

Make ahead question:
If I needed to make the cake the night before I needed it, would I hold off reheating and pouring the (second round of) glaze over the cake until right before...or would I pour the remaining glaze on the night before?

 

[chefann]

I'd glaze it when you make it. It'll sit OK overnight, glazed. And that gives it time to soak into the cake.

 

[kam]

I'd glaze it when you make it. It'll sit OK overnight, glazed. And that gives it time to soak into the cake.

Thanks! Can't wait to try this!

 

[MissChef]

This cake rocks!!! I just made it and it smells so good and the glaze taste wonderful. Of course I used the real deal and it's great!
I don't know if I can wait until my hubby gets home to try it!:blushing:

 

[chefann]

The rum one- as per the instructions on the use and care - is better warm, according to a couple of people. So you might as well have a sample now.

 

[lacychef]

Question: what did you guys use to poke the cake to brush with the glaze? Will the hold & slice work okay? I'm making this for my open house tonight. And, if it's made a few hours ahead of time; do you think it'll still taste okay?

 

[chefann]

I have a cake tester in my tool holder near the oven, but the hold n slice would work. It tastes OK made ahead, but is better a little warm. So if you can pop it into a 200˚F oven for a couple of minutes to warm it slightly, that will make it better.

 

[lacychef]

OK, sounds good! I was thinking I may just warm it up a bit.
Has anyone served it with fresh fruit like the card suggests? I was thinking of getting some strawberries & cool whip to go with it.