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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A great twist on an otherwise boring Rum Cake. Get a lil' Captain in you! Always a big hit! You'll see! Ingredients:
· ---cake |
· 2/3 cup of granola |
· (1) 18-1/2 ounce yellow cake mix |
· 8 oz. sour cream |
3/4 cup brown sugar |
· 4 eggs |
· 1/4 cup canola oil |
· 1/2 cup captain morgan rum |
· ---glaze |
· 1/2 cup butter |
- 2 teaspoons corn starch |
- 1/2 cup granola cereal |
- 1/2 cup crushed walnuts |
· 3/4 cup brown sugar |
· 1/2 cup dark rum ( myers or goslings) |
Directions:
1. Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle granola on bottom of pan.
2. Combine brown sugar, sour cream and one egg. Beat until blended. Sift cake mix and alternately add cake mix and one egg at a time. Blend until mixed and continue to slowly add the remaining ingredients including oil and rum. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
3. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
4. Glaze: Melt butter in saucepan. Stir in brown sugar, granola cereal and walnuts. Dissolve cornstarch in a few tablespoons of water and add to mixture. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
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