Wassail and Rum Cake
A cold and rainy day during the Christmas season is one of my favorite kind of days. So whats better than tomato soup and grill cheese on a cold and rainy day? Wassail and Rum Cake, that’s what!!!
Serves
Prep Time
Cook Time
Total Time
Ingredients
Wassil
- 2 quarts apple cider
- 2 cups pineapple juice
- 2 cups orange juice
- 3 fresh oranges
- 10 cinnamon sticks
- 20-25 whole cloves
- Spiced rum to taste (optional)
Rum Cake
- 1 box (about 18 Oz.) Yellow Cake Mix
- 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
- 4 whole Eggs
- 1/2 cup Cold Water
- 1/2 cup Canola Oil
- 1/2 cup Rum (dark Or Light Is Fine)
- 1 cup Chopped Pecans
- Brown Sugar (optional)
Glaze
- 1-1/2 stick Butter
- 1/4 cup Water
- 1-1/2 cup Sugar
- 3/4 cups Rum
Instructions
Wassil
- Slice oranges in half and push cloves inside the peel
- Add all juices and place in pot or crock pot
- Add oranges and cinnamon sticks
- Simmer on low for 2-4 hours
- Pour in mug, add a shot of spiced rum if desired
Rum Cake
- Preheat oven to 325 F.
- Grease and flour a bundt cake pan.
- Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
- Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
Glaze
- While cake has ten minutes to go, make the glaze.
- Melt butter in saucepan.
- Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
- Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.
- Invert the cake onto a serving plate.
- Prick surface a hundred times with a fork (gently, please.)
- Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
- Cool to room temperature before serving to ensure glaze has soaked in.