Bayfront Marin’s Pirate Rum Cake

Ahoy, ye maties!!!

St. Augustine’s new pirate museum opened this week, and the hub and I were two of the first people in line. Look for a blog with more information in the next few days.

While you’re waiting for that, I’m going to share something else that many of you have been waiting for.

It’s the recipe for Heloisa’s Utterly Amazing Rum Cake.

Renamed the Pirate Rum Cake (this week only) in honor of our city’s newest attraction.

Now, if you’re going to make this cake, I should warn you:¬†there is enough rum in a slice of this cake to fell a mighty pirate. If you’re a mighty pirate, or even an empowered wench–you should eat it at your own risk.

And the risk of the wimpy landlubbers around you.

Heloisa’s Utterly Amazing Rum Cake

Cake:
1 butter recipe golden cake mix
1/3 cup of sugar
1 8ounce container of sour cream
1/4 cup of white rum
1/2 cup of cooking oil
1 tsp vanilla extract
4 eggs (added to the batter one at a time)

Mix all ingredients, adding the eggs one at a time to incorporate.

Pour mixture into a very well greased bundt cake. Bake for 40 to 45 minutes at 350 F.

Glaze:
1 stick of butter
1/2 cup of sugar
1/4 cup of rum

Boil butter and sugar for 5 minutes. Turn off the heat and add 1/4 cup of rum.

When the cake is baked, let it cool for 15 minutes. Remove the cake from the bundt pan, and add half of the rum glaze into the pan. Put the cake back into the bundt, and pour the other half of the rum glaze over it. Set aside for 1/2 hour.

Remove cake from bundt pan onto serving plate.

Serve with good friends and lots of laughs.

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