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Rum Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 box yellow cake mix (with pudding)
1 c copped pecans
3 eggs
1/2 c cooking oil
1/2 c water
1/2 c rum (any rum, light or dark)

Glaze:
1/2 c butter
1/4 c water
1 c sugar
1/2 c rum
Directions:
Directions:
Use the cake mix which claims to have pudding in it as well. Chop the pecans coarsely. Whole ones look nice but make cutting the cake very difficult. Grease and flour a large bundt pan, 10". Sprinkle the chopped nuts evenly over the bottom of the pan.

Cake:
Mix the cake mix with the eggs, oil, water and rum. Pour the batter carefully over the nuts and bake In a 325º oven for about 1 hour or until tester comes out clean.

Cool 5 minutes and turn out unto a platter or deep plate, deep enough to allow glaze to be poured over the cake and overflow in spots. Cool completely.

Glaze:
Melt the butter, water and sugar in a small saucepan. Boil 5 minutes, stirring constantly as it will want to boil over. Remove from heat and stir in the 1/2 cup rum ( light or dark ).

Prick top and sides of cake lightly with a fork or toothpick and pour glaze over it slowly, letting it soak into the cake. Repeat until the glaze is used up, spooning extra glaze up from the plate or platter. Chill well.

 

 

 

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