Dark Rum & Blood Orange Bundt Cake

 
If rum is good, rum in a cake is better. There are plenty rum cake recipes out there, but this one has a blood-orange-infused olive oil and a butter-rum glaze that is better than any icing. This is most definitely an adult cake.Ingredients
Cake:
1 cup of pecans, coarsely chopped
1 box of yellow cake mix
4 medium-sized eggs, at room temperature
½ cup cold water or milk
½ cup blood-orange-infused olive oil (though any citrus flavour will do)
½ cup dark rum

Glaze:
¼ cup butter
1/8 cup water
½ cup granulated sugar
¼ cup dark rum

Method
Cake:

1. If your cake mix has pudding in it, omit the fourth egg and use 1/3 cup of oil.
2. Preheat the oven to 325°F. Grease and flour a Bundt pan then sprinkle the chopped pecans over the bottom.
3. Mix the cake mix, eggs, water or milk, oil and rum together until well combined. Pour batter over the pecans.
4. Bake for 1 hour until golden brown on top or until a cake tester comes out clean. Set aside to cool completely then invert onto a large plate.

Glaze:

1. Melt butter in a small saucepan over medium-high heat, being careful not to brown the butter.
2. Stir in the water and the sugar and bring to a boil, stirring constantly for 5 minutes. It should start to thicken slightly.
3. Remove the pan from the heat, and slowly stir in the rum.
4. To help the cake absorb the glaze, take a fork and prick the top and sides of the cake. Slowly drizzle the glaze over the top and sides. Serve with a dollop of whipped cream with orange zest or custard.

Note: For a flavour alternative, try a chocolate cake mix and dust the finished cake with cocoa.