Bringing family fun!

From Mayor Chaz Molders My Dad’s Rum Cake: 

He’s made and given these away to countless of folks over the years—from the local grocery store owners, to his doctors, to church fundraisers and literally everywhere in between. He’s probably made some money on these, if only because they were so good people wanted to pay. I know he’s raised some money off of these, I’ve literally seen women at a church auction run up to the front seats when they heard “Rick Molder’s Rum Cakes” are the next auction items. I’ve lost count of the number of

folks who have come up to me to brag about the fact that they have been a recipient of his famous sweet treat, and each one of those conversations brings a smile to their face, and to mine. I hope you will enjoy. –Chaz Molder

My Dad’s Rum Cake

Ingredients 

1 pkg. of yellow cake mix (not butter) 1 (3 oz) instant vanilla pudding

4 eggs 1 cup canola oil

1 cup water 1 teaspoon vanilla

2 teaspoons rum

Mix together with blender and put in a bundt pan sprayed with Baker’s

Joy (oil and flour mixed). Bake in a preheated 350 degree oven for 45

minutes. When cake is cooked, flip out of pan onto dish. Prepare sauce.

Sauce:

1 Cup sugar

1/2 Cup water

1 teaspoon vanilla 

2 teaspoons rum

Cook water and sugar for no longer than 3 minutes on high. Remove

from eye and add rum and vanilla. Stir together and then pour over cake.

Cover cake for a day then refrigerate. Cake is better when made several

days in advance of eating so the sauce can moisten the cake. Enjoy!