Cake:
1 package Duncan Hines Butter Recipe Yellow Cake mix
1 small package instant French Vanilla pudding mix
1 tsp cinnamon
1/4 tsp allspice
Dash nutmeg
4 large eggs
1/2 cup milk
1/2 cup melted butter, cooled
1/2 cup Captain Morgan's Spiced Rum
1 tsp sugar
Preheat oven to 325^F.
Place all ingredients in large mixer bowl and blend well (about 3 minutes on medium-high speed ought to do it). Meanwhile, grease and flour a 10-inch Bundt pan. Once your batter is well mixed, spoon it evenly into the prepared pan. Sprinkle the sugar over the top of the batter and place the pan in the oven for about 60 minutes, or until a toothpick in the center comes out clean.
About 55 minutes into your baking time, prepare the Rum Syrup:
Rum Syrup:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 tsp cinnamon
1/4 - 1/2 cup Captain Morgan's Spiced Rum
In a saucepan combine the butter, water and sugar. Bring to a boil over medium heat and continue cooking, stirring constantly, for 5 minutes. Remove from heat and stir in desired amount of rum.
When the cake is done, remove it from the oven, but leave it in the pan. Using a wooden skewer, poke holes in the hot cake and brush on the glaze, making sure to let some dribble down the edges of the cake inside the pan. Use about half the glaze and be patient! Let it soak in before you add more glaze. Let sit in pan for about 10 minutes.
Turn the cake out onto a serving plate and brush the rest of the glaze on the top of the cake, letting the syrup absorb into the cake between brushings. Be patient!
Let the cake cool completely before serving. This cake is awesome made the day before you serve it. Great with a dollop of whipped cream or ice cream!
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