When Andy Williams opened his theater, I did the first two Christmas seasons. So, I would go to Branson from the end of November to the end of December and because I needed a place to stay, she very generously opened her home to me. I was like the college kid who comes home and takes the old bedroom for several weeks during Christmas vacation, except I did my own laundry.
Chris is a gorgeous and talented woman and I am pleased to call her my friend. She's also a wonderful cook and this is her much sought after recipe for Rum Cake! Enjoy!
|Chris and I (with Tish Diaz on keys) during Andy Williams Christmas Show in Branson, MO.|
|The lovely Chris Flowers|
Heat oven to 325
Mix Together in mixer:
1 yellow cake mix (Duncan Hines)
1 large box of vanilla instant pudding (not the cook and serve)
½ cup water
½ cup rum
½ cup vegetable oil
Spray bundt pan with Pam Cooking Spray. Pour completely mixed batter into pan. Bake for one hour or until knife comes out clean.
In a saucepot mix:
1 stick of butter
1 cup of sugar
½ cup of rum
Bring to a boil and boil for two minutes while stirring. Let sauce cool slightly.
While cake is in pan, make holes in cake and pour the sauce over top of cake. I make holes bigger until all the sauce has gone into the cake. Let cake sit in pan for a bit until slightly cooled…about 6-10 minutes.
You want to make sure the cake is done, and the sauce is absorbed or the cake can get mushy.
I sometimes put sifted confectionary sugar on top of cake.