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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rum Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped pecans
1 (18 1/2 oz.) package yellow cake mix
1 (3 3/4) package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup Bacardi dark rum
Glaze:
1/4 pound butter
1/4 cup water
1 cups granulated sugar
1/2 cup Barcardi dark rum
Directions:
Directions:
Preheat oven to 325º. Grease and flour 10 inch tube
or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix
all cake ingredients together. Pour batter over nuts. Bake
one
hour. Cool. Invert on serving plate. Prick top and 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 from heat and stir
in rum.

 

 

 

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