About Dana

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I'm a dichotomy of blue jeans, pretty jewelry, frugalista, and Southern girl living the simple rural life. I want to live my life holistically, thoughtfully, economically, and most of all gratefully, and encourage other women to do the same.

Tuesday, December 6, 2011

Mama's Five-Flavor Cake

I made an easy and great cake over Thanksgiving, which is actually a little early for me. I usually bake this cake over the Christmas holidays. It's one of "Mama's" recipes. She used to make it for a few customers each year who couldn't get enough. I love it because I'm not much of a baker and it starts with a cake mix but SO TASTES 100% HOMEMADE. I believe Sandra Lee calls that "semi-homemade."

Five-Flavor Cake

1 box yellow cake mix
1 sm. package (4 servings) instant vanilla pudding
3/4 cup chopped pecans
2 tsp. ground nutmeg
3/4 cup oil (I use canola)
5 eggs
1/2 cup water
1 tsp. each: vanilla, butter, rum, coconut, and lemon flavorings

First, preheat oven to 350 degrees. Then spray bundt cake pan and spread pecans in the bottom of the pan.

Mix together dry ingredients - cake mix, instant pudding, and nutmeg.
Add the wet ingredients - oil, eggs, water and flavorings. Beat with a mixer for about 2 minutes on high speed.

Pour into the prepared bundt pan and bake 45-50 minutes.
Meanwhile, about 10 minutes before the cake comes out of the oven, prepare the glaze.

1 cup sugar
1 stick butter
1/4 cup water
1 tsp. each: vanilla, butter, rum, coconut, and lemon flavorings

In a boiler on the stove top, combine all the above ingredients and boil for 3 minutes, constantly stirring. You need to stay by the pot and stir, because the ingredients will boil over in a skinny second.

Here's the finished glaze.

When the cake comes out of the oven, pour half of the glaze over it immediately. Let it sit in the pan 10 minutes.

Turn the cake onto a cake plate and drizzle the remaining glaze over the top.

The glaze puddles around the bottom. Delicious.

Let the cake cool completely before you cover it.

This cake is particularly good a day or two after you make it. It gives enough time for the glaze to fully penetrate the cake and make it extra moist.

It may not be the most beautiful cake in the world, but it is one of the most flavorful I've ever had.