Rosemary-Orange Rum Cake
Adapted from Along the Garden Path by Bill and Sylvia Varney of Fredericksburg Herb Farm.
1 (18-oz) package yellow cake mix
1 (3-oz) package instant vanilla pudding
1 T. minced fresh rosemary
grated zest of 1 orange
1/2 c. water
1/2 c. canola oil
1/2 c. rum
4 extra-large eggs
1 c. chopped pecans or walnuts
Combine cake mix, pudding mix, rosemary, and orange peel in a blender or food processor. Add water, oil, and rum, mixing well. Beat in eggs one at a time. Stir nuts into batter.
Pour mixture into a greased and floured Bundt pan, and bake at 325 degrees for about 40 minutes. Cool in pan.
1/2 c. unsalted butter
1 c. sugar
1/4 c. water
1/4 c. rum
fresh rosemary (optional)
pansy blooms (optional)
Combine butter, sugar, water, and rum in a small pan, and cook over medium heat to soft-ball stage (238 degrees).
Pour immediately over cake while cake is still in pan. Let sauce soak completely into cake.
Remove cake from pan and invert onto serving plate. Garnish with rosemary sprigs and pansies, if desired.
From the May 1996 issue.