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Pioneer_Woman

Mulled Apple Cider & Christmas Rum Pudding Cake! YUM!

by on ‎10-21-2016 09:51 AM

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Mmmm. Hot apple cider. ‘Tis so, so, so, so good. I always love it when I’m Christmas shopping somewhere and one of the stores has heated carafes of cider available. The smell is almost better than the taste.

 

I’ve made this apple cider recipe for years, and I’ve always loved the addition of maple syrup. But rather than use store bought juice, I like juicing the apples myself; it gives the cider a nice pulpy quality. (You can also use half store bought, then fill in the rest with fresh-squeezed apple juice. Or you can use store bought apple cider. Anything works fine.)

 

Yum.

 

Ingredients: 

  •  4 whole Cinnamon Sticks
  • 1/8 teaspoon Ground Cloves
  • 8 whole Allspice Berries
  • Orange Peel From 1 Orange
  • Lemon Peel From 1 Lemon
  • 1/2 cup Maple Syrup
  • 6 cups Unfiltered (fresh Squeezed Is Great) Apple Juice
  • 1/2 cup Dark Rum (optional)

Directions: 

Place cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel in a medium saucepan. Pour in maple syrup and apple juice, then bring to almost a boil. Reduce the heat to its lowest setting and simmer for 30 minutes. Remove from heat and serve in mugs.

(Add a splash of rum for an adults-only version! Yum, yum, yum.)

 

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For the Cake: 

  • 1 box (about 18 Oz.) Yellow Cake Mix
  • 1 package (3.5 Oz.) INSTANT Vanilla Pudding

Mix

  • 4 whole Eggs
  • 1/2 cup Cold Water
  • 1/2 cup Canola Oil
  • 1/2 cup Rum (dark Or Light Is Fine)
  • 1 cup Chopped Pecans
  • Brown Sugar (optional)

 

Glaze

  • 1-1/2 stick Butter
  • 1/4 cup Water
  • 1-1/2 cup Sugar
  • 3/4 cups Rum

Directions: 

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze: While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. ****** surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.

 

Eat. Enjoy. And don’t feel guilty. It’s Christmastime!