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Cake - Rum Recipe

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This recipe for Cake - Rum, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup pecans, chopped very fine
1 box yellow cake mix, do not follow instructions on box
1 - 3 -ounce package vanilla instant pudding mix
4 eggs
cup cold water
cup Wesson oil
cup Bacardi dark rum

Glaze:
1/4 pound butter (1 stick)
1/4 cup water
1 cup sugar
1 tablespoon Bacardi dark rum

Directions:
Directions:
Preheat oven to 325. Grease and flour 10-inch tube or 12 cup bundt pan. Sprinkle nuts evenly over bottom of pan. Mix all remaining ingredients (gradually add liquid ingredients to dry ingredients, working out the lumps). Pour batter over nuts. Bake 1 hour or until tests done. Cool. Invert on serving plate. Prick top with ice pick or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze and repeat until all the glaze is gone.

Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. (Makes 3- 4 small loaves, if desired, and bake for 50 minutes.)

 

 

 

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