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Rum Cake
Author/Submitted by: Patricia Williams <PIE@TWC.EDU>
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
-----Cake----- 1
Cup
Pecans,
(or walnuts) chopped
18 1/2
Oz. Pkg.
Yellow Cake Mix,
* see note
3 3/4
Oz. Pkg.
Vanilla Instant Pudding 4
Eggs 1/2
Cup
Cold Water 1/2
Cup
Oil 1/2
Cup
Dark Rum
-----Glaze----- 1/4
Pound
Butter 1/4
Cup
Water 1
Cup
Sugar 1/2
Cup
Dark Rum
Directions:
* if using yellow cake with pudding in the mix, omit pudding, use 3
eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 325. Grease and flour a 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour. Cool. Invert onto serving plate.
Prick top. Spoon and brush glaze evenly over top and sides. Allow
cake to absorb glaze. Repeat until glaze is used up.
To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil
5 minutes, stirring constantly. Remove from heat. Stir in rum.
This cake freezes beautifully.
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