|Our finished haunted castle|
I revised my standard rum cake this time. I wanted a lighter cake so I used a white cake mix and it did the trick. I also substituted melted butter for the oil and milk for the water. Finally, I wanted a stone-looking foundation to my castle, so I added the walnuts last instead of first.
Lighter Rum Cake
1 16.25 oz. (461g) Box of White Cake Mix
1 1 3/4 oz. (50 g) Box of Instant Vanilla Pudding Mix
1/2 Cup (120 ml) of Milk
1/2 Cup (115 g) of Butter, Melted and Cooled
1/2 Cup (120 ml) of Rum
4 Large Eggs
1 Cup (114 g) of Walnuts, Toasted and Finely Chopped
Preheat the oven to 325F/162C/Gas Mark 3. Prepare Bundt pan by greasing and flouring the pan.
|The hardest part is preparing the pan|
|A nice smooth batter|
|Ready for the oven|
Run a butter knife around the edges and invert onto a cake plate. With a skewer poke holes in the cake so the glaze can seep throughout the cake.
1/4 Cup (55 g) of Butter
1/8 Cup (30 ml) of Water
1/2 Cup (100 g) of Sugar
1/4 Cup (60 ml) of Rum
I halved the normal amount of the glaze for the Halloween cake. Normally, I would double this recipe. Heat butter and water over medium heat. Once butter is melted, add sugar and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from heat and carefully add the rum. Be careful, the mixture will produce a lot of stream.
|The castle before we added the decorations|
The bottom line: Will I make this again? Yes, but not until spring. The rum cake made with a yellow cake mix or the chocolate rum cake is more for cold winter days.