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Cake, Rum Cake Recipe

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This recipe for Cake, Rum Cake is from The Beck 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 pecan -- chopped
1 18 1/2 oz yellow cake mix
1 3 3/4 oz vanilla instant pudding
4 egg
½ cup water -- cold
½ cup oil
½ cup dark rum
¼ pound butter
¼ cup water
1 cup sugar
½ cup dark rum
Directions:
Directions:
Preheat oven to 325 F. Grease and flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.

For glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Classic Bacardi Rum Cake

 

 

 

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