Heavenly Rum Cake
We have been making this in our family for about 30 years and as Christmas gets closer, I start digging out recipes like this one. It really lends itself to the season.
Cake:
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (80 proof)
Glaze:
1/4 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (80 proof)
Preheat oven to 325º. Grease and flour 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 cake on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
FOR GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil’ 5 minutes, stirring constantly. Remove heat and stir in rum.
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