Ainsley’s delicious and decadent butter rum recipe is the ultimate fermented dessert. Inspired by the flavors of the Caribbean, this delicious cake is perfect for a dinner party or weekend feast.
This buttery rum was made for me in the Caribbean and I had to recreate it when I got home. Quite possibly the best rum ever! You can use instant custard powder or an instant candy mix like Butterscotch Angel Delight, instead. Yes, I know it sounds weird – but it really works!
° 1 yellow cake mix
° 1 pkg- mini vanilla pudding (instant)
° 1/2 cup drink
° 1/2 cup vegetable oil
° 1/2 cup water
° 4 eggs
° 1/2 cups chopped pecans or walnuts
° 1 stick of butter
° 1/4 cup syrup
° 1/4 cup water
° 1 cup sugar
Put the cake ingredients together in a large bowl. Grease the pan with flour and before you pour the mixture into the pan sprinkle the chopped nuts on the bottom of the pan first – & pour batter To pan and baking at 350°C for 61-71 To . Leave it cold in pan ehen you making glaze.
Glaze – Adding ingredients to a average saucepan & bring to a boil for 2 minutes, stirring constantly. Slowly pour the glaze over the surface of the cake while it is still in the pan so the glaze can soak into the cake before removing it from the pan.