This blog is about...

...baking a Halloween rum cake.

I enjoy baking, specially with Puerto Rican rum. Halloween is around the corner and you need to show up with "something" to the party. How about this idea?

Steps on how to add Puerto Rican rum to a boxed cake mix.

1. Choose the French Vanilla or Yellow mix flavor.
Tip: Unfortunately you will not be able to taste the rum with a chocolate cake mix from a box.
2. Follow the steps indicated on the box.

Tip: Take the eggs out the refrigerator at least 30 minutes prior to adding them to the cake mix.

3. Decide what shape (s) and size (s) you wish to bake cake (s). For example, square, round, cup cakes, etc.
Tip: I like to prepare muffin shape and small round cakes.
4. Prepare the rum syrup while the cake bakes.
Tip: I like to substitute the water with milk in the cake mix.
5. Wait for the cake to be fully cool prior to adding the rum syrup
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Smile your are in Puerto Rico

Rum is one of Puerto Rico's most popular cooking ingredient.

Rum Cake Syrup

1. 2 cups of water
2. 1 cup of regular sugar
3. Heat the water with the sugar and stir at all times until water begins to boil. It should take 2 minutes.
4. Let the water with sugar cool.

Tip: Place the water with sugar in a container inside the freezer to speed the cooling process. Keep an eye...do not let it freeze. It should take 20 minutes to cool.

5. Pour in the rum and mix with the cooled water with sugar and place in refrigerator.

Tip: Divide the amount of water with sugar, so you can prepare two syrups with different rums. Great tip for those who decide to bake cake with muffin pans.

Tip: I like to poor 1.5 ounces of rum into 1 cup of water mixed with 1/2 cup with sugar. Practice makes perfection.

6. Remove the cooled cake from the baking pan and place on a plate.
7. Carefully insert a fork or tooth pick into the cake.

Tip: Clean the fork or tooth pick before inserting into the cake

8. With patience and using a spoon slowly pour in the rum into tiny holes you made with the fork or toothpick. This will be the first round.
9. Place the rum syrup in the refrigerator and walk away from the cake, so it absorbs the rum.

Tip: Pour in the second round of rum syrup after 3 hours.

10. Time for the second round of rum syrup. Walk away and wait 3 more hours.

Tip: Bake the cake in the afternoon, pour in the two rounds, let it sit all overnight and serve for breakfast or lunch on the next day. Yummy!

11. Serve and enjoy

Tip: A rum cake tastes better with No frosting or glaze. Remember your goal is to taste the rum in your cake.

The most important decision when preparing a Puerto Rican rum cake is the type of rum you choose.

Darker the Puerto Rican rum...tastier rum cake

Highly recommend Puerto Rican aged rum from 3 to 5 years.