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Mrs. Naumann's Rum Cake Recipe

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This recipe for Mrs. Naumann's Rum Cake is from BOYS RULE , 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:  
Rum Cake:

1 cup chopped, toasted pecans
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz) pkg. vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (or substitute extract if you are not yet 21, of course....)

Glaze:

1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (see substitution note above)
Directions:
Directions:
Preheat oven to 325º. Butter and flour bundt pan, and sprinkle chopped pecans in the bottom of pan, unless Michael Butler is coming over for cake. If he is coming, please omit nuts.

Mix all cake ingredients together and pour into pan. Bake for 1 hour on middle rack of oven at 325º. Let cake cool a bit before turning pan upside down on serving plate so cake is right side up, and poke holes in top of cake and down sides.

While cake is cooling, make glaze by melting butter in saucepan. Stir in water and sugar, and boil 5 minutes, stirring constantly. Remove from heat completely and stir in rum, mixing well.

Slowly drizzle glaze over top of cake and down into holes, giving each section time to absorb before moving to another section. Glaze should soak into holes and disappear into cake.

Serve with vanilla, pineapple or coconut ice cream!

 

 

 

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