Easy Organic Spiced Rum Cake Recipe Ft. @TOPOdistillery

Whenever there is any type of potluck party or request for guests to bring a dish, I know what I am bringing: RUM CAKE. It is a crowd pleaser especially around the holidays! This year, I am spicing things up a bit and using TOPO Organic Spiced Rum.

What makes Topo Organic? TOPO has the distinction as the only Green + Certified distillery in the country. Environmentally friendly and 100 % organic ingredients go into their award winning line of spirits, which include whiskey, vodka, gin and moonshine. Exclusively made from North Carolina-grown wheat and US-grown sugar cane. Every product is USDA-certified Organic. 100% Fermented and distilled in Chapel Hill, NC.

What is the difference between rum and Topo’s Spiced Rum?
Per their website, the rum… “has flavors of the coastline: allspice, vanilla, orange peel, peppercorns, cinnamon and clove. It’s a marriage of the finest organic botanicals with an incredibly smooth rum. We make a tasty white rum and then use a mortar and pestle to grind spices to add more flavor. You can smell and taste the difference.”

I absolutely enjoy TOPO Organic Spiced Rum in various cocktails also such as the Rum Cider, Colony Records and even a cocktail recipe that I shared here on my blog that was inspired by the popular Disney Dole Whip Drink. This is the first time I am trying it in the following Easy Rum Cake Recipe (that is shared all over Google).

Easy Rum Cake RECIPE

Rum Cake
1 cup chopped pecan or walnuts
1 pkg. (2 layer size) yellow cake mix (I used Dunkin Hines)
1 pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/4 cup vegetable oil
1/2 cup water
1/2 cup rum ( TOPO Organic Spiced Rum)

1. Sprinkle nuts evenly in bottom of 10 inch fluted tube pan that has been greased & floured ,or sprayed with non stick vegetable cooking spray.
2. Combine remaining ingredients in large mixer bowl.
3. Blend and beat at medium speed for 4 minutes
4. Pour batter into pan. Do not under-bake
5. Cool in pan 15 minutes
6. Prepare glaze
7. Invert cake into serving plate, prick over with cake tester or wooden pick.
8. Pour warm glaze over warm cake

GLAZE: combine 1 cup sugar, 1/2 cup butter or margarine and 1/4 cup water in saucepan.
Stir until mixture comes to a boil and continue boiling for 5 minutes, stirring constantly. Stir in 1/2 cup TOPO Organic Spiced Rum, bring just to boil. Remove from heat .

**SobeSavvy Tip: Make this cake a day or two before serving. DO NOT TRY TO MAKE THE SAME DAY AND SERVE THE SAME DAY. While it’s true the vanilla pudding keeps the cake moist, and rum goes in the cake and in the glaze, you need a day or so to let the rum sink in. Cover it with aluminum or plastic and if you like, mist it with more rum daily or right before serving. Don’t like nuts? Try it with toasted coconut.

Voila! You now have a moist, yummy, delicious, Organic Spiced Rum Cake to enjoy with family and friends! I can’t wait to share at a Friendsgiving party I am attending this weekend and hope you are inspired to bake one yourself this holiday season.

Have you tried Topo Organic Spiced Rum before? Do you plan to make a rum cake for the holidays?

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@PapasPilar Rum for the Holidays! Try these #PilarRum Recipes

Holiday cheer comes in many forms. One form of that cheer comes in the form of rum. Not just any rum, but Papas Pilar Rum. Named after Ernest Hemingway’s 38 foot boat, this rum begins aging in American bourbon barrels but finishes up aging in Spanish Sherry casks. These details are just one of many that sets Pilar apart from others. Pilar has two distinctly different types of rum. Dark rum and Blonde rum. During this holiday season, our friends at Pilar Rum gifted SobeSavvy both rums in which I used to make one special cake and a few delicious drinks.

Who doesn’t like eggnog ? Well since no one is the answer, we kicked off a tree trimming party by inviting over a few friends. While hubby was playing Paul Bunyon with a saw on our christmas tree, I made a classic eggnog recipe with a twist. I call it the “Graham Cracker Nog” It starts off as your classic eggnog. Nutmeg, vanilla added to eggnog. Liberal amount of Papa’s Pilar Dark Rum. Take a few whole graham crackers and crush on a flat plate. Rim a martini glass with a lime and place glass upside down on plate to adhere the crust and voila. Pour in eggnog and watch your guest smile from each end of their mouth. ” It’s like the bottom of a pie crust !” Needless to say it was a huge hit !

Next up was a Christmas Rum Cake. I used a butter pecan cake mix and added instant vanilla pudding mix which gives it a moist yummy texture. 4 eggs, 1/2 cup water,1/2 cup canola oil and Use as much or as little Pilar Dark Rum as you please . I used a half cup in the batter. Whisk to smooth. Added crushed pecans to the bottom of my bundt cake pan so the top would be covered in them. In the oven at 350 for 45 mins. a 1/4 cup Pilar Dark, stick of butter, 1/2 cup water, 1 cup of sugar.Bring to a boil. Pour it over when the cake first comes out of the oven. VOILA..Party in a cake !!As guests were leaving, a few were my neighbors who lived within walking distance and they wanted a night cap. I made them a classic rum and coke using Pilar Blonde Rum. Their blonde is rich and creamy with hints of vanilla. It was SUPERB. Guests just assumed I had added other ingredients to the drink. Nope. Blonde is the perfect rum for those kind of cocktails.Thanks to Papas Pilar for sending some holiday cheer in the liquid form. Everyone loved the rum and toasted to the the holidays ! Cheers!