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POPPY SEED RUM CAKE Recipe

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This recipe for POPPY SEED RUM CAKE is from CUP OF LOVE, 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 Betty Crocker yellow cake mix with pudding
1 large instant vanilla pudding
1 tbsp poppy seeds
1/2 cup white rum
1/2 cup salad oil
1/2 cup water
4 eggs1/2 cup pecans, chopped

Glaze:
1/2 lb butter
1/2 cup water
1 cup sugar
Directions:
Directions:
Preheat oven at 350º. Grease bottom and side of Bundt pan. Press pan with chopped pecans. Mix yellow cake mix, instant vanilla pudding, and poppy seeds. Add rum, salad oil, and water. While beating at eggs one at a time. Beat well. Pour batter into bundt pan and bake for 45 minutes. Ten minutes prior to cake being done prepare glaze. Heat butter, water and sugar in small saucepan until boiling. Loosen cake from pan and then pour boiling glaze over cake. Let cool for 45 minutes and then turn over onto plate.

 

 

 

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