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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rum Cake Recipe

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This recipe for Rum Cake is from The Jay and Gary Cookbook, 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:  
For Cake:
1 18.25-oz. pkg. yellow cake mix
1/3 c. vegetable oil
3 lg. eggs
1 c. water
1/2 c. Myers's Original Dark Rum
1 3.4-oz pkg. instant vanilla pudding
1 T. vanilla extract
1 1/2 c. walnuts, chopped


For Glaze:
1/4 c. butter
1/4 c. water
1 c. sugar
1/2 c. Myers's Original Dark Rum
Directions:
Directions:
For Batter: Make cake batter according to package directions using oil, eggs, and a little less water than package suggests. Combine with rum, pudding, vanilla and half of walnuts. Line the bottom of a greased and floured angel's food cake pan with the remaining walnuts, pour batter on top. Bake at 325º for 45 minutes to one hour.

For Glaze: Make glaze by combining butter, water, sugar and rum in a sauce pan. Bring to a boil for five minutes. When cake is done, turn upside down on a cake dish. Poke holes in the cake with toothpicks and pour glaze over top.

 

 

 

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