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Rum Cake Recipe

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This recipe for Rum Cake is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 CUP CHOPPED PECANS
1 PACKAGE YELLOW CAKE MIX
1 PACKAGE INSTANT VANILLA PUDDING
4 EGGS
½ CUP COLD WATER
½ CUP OIL
½ CUP DARK RUM

GLAZE:
1 STICK OF BUTTER
¼ CUP WATER
1 CUP SUGAR
½ CUP DARK RUM
Directions:
Directions:
PREHEAT OVEN TO 325°. GREASE AND FLOUR BUNDT PAN. SPRINKLE NUTS OVER BOTTOM OF PAN. MIX ALL CAKE INGREDIENTS TOGETHER AND POUR BATTER OVER NUTS. BAKE 1 HOUR. COOL 10 MINUTES IN PAN AND THEN INVERT ONTO COOKING RACK. WHEN COOL PUT ON PLATE.

MAKE GLAZE OF 1 STICK OF BUTTER, ¼ CUP WATER, 1 CUP GRANULATED SUGAR AND ½ CUP RUM. METL BUTTER IN SAUCEPAN, STIR IN WATER AND SUGAR. BOIL 5 MINUTES STIRRING CONSTANTLY. REMOVE FROM HEAT AND STIR IN RUM. PRICK CAKE WITH FORK. DRIZZLE GLAZE OVER TOP AND SIDES OF CAKE. ALLOW CAKE TO ABSORB GLAZE.
Number Of Servings:
Number Of Servings:
8 or more
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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