RUM CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chopped pecans or walnuts
1 package yellow cake mix (no pudding in mix)
1 small package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup 80 proof dark rum (Bacardi)
Glaze:
1/4 pound (1 stick) butter
1/4 cup water
1 cup sugar
1 tablespoon rum
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Directions: |
Directions:Preheat oven to 325º. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top and drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Glaze:
Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Serve with whipped cream. |
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Personal
Notes: |
Personal
Notes: Grandmother Joy first made this in Shawnee just after we bought our first flocked Christmas tree at Flower City at 50th & May in OKC. Grandmother walked across the street to the liquor store and bought rum. She told Granddad she thought she was going to get hit by a car walking back across and street, and family and friends would discover she had been carrying a bottle of liquor. Rum cake is a Burgess tradition!
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