Grandma Jackson’s Rum cake
Our own Sherry Skinner talks about a favorite treat from your childhood today.
“My Grandma Jackson was known about the community for her cornbread and her cakes. She would happily share either one with you, but she would never give you the recipe. For many years I was the same way because that’s how I learned it. Now that I’m in my later years, I realize the importance of passing things down. This is my gift to you.”
Grandma Jackson’s Rum cake
Ingredients:
1/2 cup of pecans
1 yellow cake mix
4 eggs
1/2 c. cooking oil
1 bottle of rum extract
1 stick of butter
1 c. sugar
Preparation:
1. Put 1/2 c. of pecans in the bottom of a Bundt pan.
2. Put a yellow cake mix in a mixing bowl.
3. In a 1/2 c. measuring cup put 1/2 bottle of rum extract and finish filling with water.
4. Pour over the cake mix.
5. Add 4 eggs
6. Add 1/2 c. cooking oil.
7. Mix until well-blended.
8. Pour over the pecans.
9. Bake at 325° for 50-60 minutes.
For the Glaze:
1. Add 1 stick of butter in a saucepan.
2. 1 c. sugar
3. And a 1/2 cup measuring cup put 1/2 bottle of rum extract and finish filling with water. Add in.
4. Makes it until it starts to boil, then boil for two minutes.
5. When the cake is cool but the glaze is hot, pour over the cake and let it sit for 30 minutes.
Note from Sherry:
Most of my life, I lived 30 minutes from a Walmart and over an hour to a liquor store. That is why my grandma, Nannie Lee, always used rum extract instead of real rum in her rum cake. I have tried it with real rum as an adult, but it just doesn’t take me to the place that my grandma’s always did. I prefer to leave it just as it is.
