Friday, January 14, 2011

Orange Rum Zum

So... with the upcoming PCS, I've been:
  • ONLY buying- fruits/veggies, meats, milk/juice
  • USING anything/everything in the cupboards
I have WAY too many cake mixes (10 for $10 sale awhile back) and hubby threw a guys night a month ago and we managed to accumulate a whole lotta alcohol.

Enter one of my mom's lovely bridal shower gifts to me: "The Cake Mix Doctor." I LOVE this book, it takes a simple cake mix and turns it into something amazing!

I made this yesterday afternoon to take to our Bible Study that evening, the result- Everyone raved & wanted the recipe.

Orange Rum Zum

  • Vegetable spray & Flour for misting/dusting pan I used crisco spray & whole wheat flour
  • 1 package (18.25oz) plain yellow cake mix I actually used classic white
  • 1 package (3.4oz) vanilla instant pudding mix
  • 1 cup fresh orange juice (approx 5 oranges) or from carton I used Simply Orange
  • 1 stick of butter, melted
  • 1/4 cup dark rum
  • 4 large eggs
  • 1 Tbsp grated orange zest I used 2
  • 1/2 stick of butter
  • 1/2 cup sugar
  • 1/4 cup dark rum
  • 1/4 cup fresh orange juice

  1. Make sure rack is in the center of the oven, pre-heat to 350*
  2. Lightly mist your bundt pan with vegetable spray then dust with flour- shake out excess flour
  3. Place cake mix, pudding mix, orange juice, melted butter, rum, eggs, and orange zest in a large mixing bowl. Blend with a hand mixer on low speed for 1min, stop and scrape down sides of bowl with a spatula. Then on medium speed beat for 2min. The batter should be thick and smooth.
  4. Pour batter into prepared pan, smoothing top with spatula. Place in oven.
  5. Bake for 45-50min, until it springs back when lightly touched and has just begun to pull away from the sides of the pan.
  6. Remove from oven, place (in pan) on a wire cooling rack for 20min.
  7. Run a long knife around the edges, invert onto serving tray to finish cooling.
  8. Prepare the glaze- place butter, sugar, rum, & orange juice in a small sauce pan over medium heat. Bring to a boil and stir constantly for 2min. Remove from heat.
  9. Poke holes in the top of the cake with toothpick/wooden skewer.
  10. Spoon the warm glaze over the cake, allowing it to run down the sides and center.
  11. Cool completely before slicing.
This cake can be stored at room temperature covered in plastic for 4 days. In the refrigerator for 1wk, or frozen wrapped in foil for 6mo (thaw cake overnight in refrigerator before serving.)


The orange slices on top were my little addition... I sprinkled them with sugar then baked them in my toaster oven for 20min at 225* (draining the foil they were on every 5min).


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