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Special Rum Cake Recipe

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This recipe for Special Rum Cake, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Medicus
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
18 1/2 oz. pkg. yellow cake mix
3 (3/4 oz.) pkg instant vanilla pudding
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C. 80 proof dark rum
1 C. chopped toasted pecans or walnuts

Directions:
Directions:
Preheat oven to 325. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix cake ingredients and pour in prepared pan. Note: If cake mix already has pudding, omit pudding mix and use 3 eggs instead of 4 and 1/3 C oil instead of 1/2Bake 1 hr., let cool, then invert on serving plate.

Glaze:
1/4 lb butter
1/4 C water
1 C sugar
1/2 C. 80 proof dark rum
Melt butter in saucepan. Stir in sugar and water. Boil 5 minutes stirring constantly. Remove from heat and stir in the rum.

Prick top of cake with fork. Spoon and brush glaze on top and sides of cake, using all the glaze.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
On one of our many trips to Ft. Myers, before we moved to Florida, we made this at mom's condo. It was a memorable cake, the first time, because after all the ingredients were in the batter, we noticed little ants were in it, they must have been in the cake mix. Of course mom would not waste that "good batter" so we spent a good amount of time picking those little buggers out of it. It turned out delicious, anyway. After that, we would talk about whether we should make the rum cake "with or without ants"! A hilarious memory!

 

 

 

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