Holiday Rum Cake

I don't have to do much cooking for Thanksgiving. It's a "bring a dish" gathering with our family but when my son and daughter-in-law arrive late tonight, I like to have something for them.  I prepare 'do ahead' grazing recipes for feeding impulses and the extra pounds that come with those impulses.  I'm cooking a turkey breast for sandwiches and making a big pot of Pasta Fagoli soup (see Jan 2012 post) as a light but comforting 'welcome home" meal.  I settled on Rum Cake for dessert.  A patient of my husband used to give his office a rum cake every year that was divine.  I love anything with rum in it. It's the sort of cake that can sit under the cake stand dome and beckon you any time with it's moist rummy flavor.

Now for the awful truth.  It's the recipe that is made with yellow cake mix and Jello pudding mix.  I thought about a scratch version but knew it would never quite match the classic posted so many times on the internet.  If it ain't broke don't fix it.  I had some caramel sauce in my refrigerator and added half a cup on rum to make the glaze (see Caramel Confidence, Oct. 19, 2014).

Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt pan and set aside.

4 eggs beaten
1/2 cup canola oil
1/2 cup water
1/2 cup dark rum

Mix these ingredients with and electric mixer until well blended.
Add:

1 box 18.5oz box of yellow cake mix
1 oz box Jello vanilla pudding mix

Pour into prepared bundt pan and bake for 45 minutes.  Remove from oven and poke hole with a skewer over the surface.  Pour 1/2 cup of caramel  rum glaze over the warm cake.  Turn out onto cooling rack with parchment or something to catch the excess glaze.  Poke holes over the top and pour the remaining 1/2 cup over the top. Garnish with toasted pecans or walnuts.