Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake Ingredients
1/2 Cup Chopped Pecans
1 Yellow Duncan Hines Cake Mix
1 (3 3/4 oz.) pkg. Vanilla Instant Pudding Mix
1/2 Cup Cruzan Vanilla Rum
1/2 Cup of Water
1/2 Cup All-Vegetable Cooking Oil
4 Eggs (Large)
Hot Rum Glaze
1 Coup Sugar
1 Stick of Butter
1/4 Cup Cruzan Vanilla Rum
1/4 Cup of Water
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Directions: |
Directions:DO NOT OVER BEAT THIS CAKE
Grease and flour a 10 inch Tube cake pan. Crumble nuts into bottom of pan. (Do this before you start the cake. Pre heat oven to 325 degrees.
Place cake and pudding mix into large mixing bowl and stir to blend mixture then add Rum, Water, Oil and Eggs, mix for two minutes (stop after one minute scrape sides and bottom of bowl). Pour batter into pan and bake at 325 degrees for 50-60 minutes. (Use a long pick to make sure it is done. Do not remove from oven until you are ready to pour glaze over the cake.
Pour Glaze Ingredients in a small sauce pan and boil for 3 minutes. Use a wooden spoon and watch for sheeting. Remove cake from oven and immediately pour hot rum glaze over the cake. Glaze will cause the cake to settle. Cool cake in pan for 30 minutes and remove to serving plate. |
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Number Of
Servings: |
Number Of
Servings:normal cake serving |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Betty and Aunt Tootie love this cake
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