This recipe is so special because back when we were in the US Army Band we always had a Christmas party. Everyone was to bring something to contribute to the food and after 3 years went by a trombone player named Bruce Alpern became famous for bringing rum cake to the party. We have been out of the Army Band since 1992 but Bruce’s rum cake remains a tradition in our home at Christmas. I am not big on deserts and rarely ever eat them but this cake is to die for. Sprinkle some powdered sugar right before serving.
This is Bruce serving in AfghanistanIngredients: Cake: 1 box of Duncan Hines yellow cake mix without pudding 1 box of instant vanilla pudding mix 1/2 cup of vegetable oil 1/2 cup of dark rum 4 eggs beaten 1/2 cup of water Pam Sauce: 1 stick of butter 1 cup of sugar 1/2 cup of rum 1/4 cup of water Directions: Pre heat oven to 325 degrees. Spray bundt pan well with pam. Combine all cake ingredients into mixing bowl and beat for 2 minutes. Pour into pan and bake for 50 to 60 minutes. You test with a tooth pick and when it pulls out clean it is done. For the sauce melt butter in sauce pan, combine the sugar, rum, and water and bring to a boil for 2 minutes (so that it is ready when the cake is done). Poke some holes in the cake so some sauce goes inside the cake. Slowly pour the sauce over the cake when it comes out of the oven. Cool the cake for approximately 2 hours before taking it out of the pan. This is the ultimate Christmas desert, Merry Christmas from our home to yours !!