Corona Cookbook: Baking
Yum Cake from Fast Eddy
By: Edward Rubin - May 10, 2020
Pan for Rum Cake: Cake is baked in atube shaped pan that allows the cake to raise high by clinging to the sides of the pan. A pan with a removable bottom makes removing the cooled cake from the pan, and clean-up easier.
Butter and flour pan before adding filling.
A package of yellow cake mix
¾ cup apricot nectar
¾ cup Wesson vegetable oil
2 sticks unsalted butter
2/3-3/4 cup sugar
About 1 cup of rum***
- Beat eggs, nectar and oil together
- Add cake mix
- Beat 4 minutes at medium speed
- Butter an floor angel food cake pan
- Bake 50-55 minutes at 350 degrees
- Melt butter, stir in sugar and rum
- Heat through completely until it simmers
- As cake comes out of the oven pour simmering glaze all over the top of the cake and let it soak through.
- Let cake cool overnight and remove from cake pan carefully.
- I have used pear nectar, orange juice, and coconut milk instead of apricot nectar.
- ***I have used all kinds of liquors other than rum topping like tequila, vodka, whiskey, coconut rum, and Old New England (brand) which is made with Kentucky straight bourbon whiskey, run, brandy and blended whiskey. I often use 1 ½ cups or two cups. After pouring in the liquid let the cake sit for at least a hour to make sure that the cake soaks up as much liquid as possible.
I have also found that the cake, well-soused, does not need to be refrigerated, as it does not dry out. However, I do cover it up just in case a mouse is hanging about, or swarm of bees just happen to be passing by.
- This cake also goes well with your morning coffee. Of course, if you like things cold, you can pop it into the fridge. Sometimes I serve it with a scoop of vanilla ice cream. I have found that it best made using a Spring Form Baking Pan which allows the cake to raise high by clinging to the sides of the pan. A pan with a removable bottom makes removing the cooled cake from the pan, and clean-up easier.