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Rum Cake Recipe

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This recipe for Rum Cake is from TEN 2 TEN Family & Friends 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 the cake:
1 c. chopped pecans or walnuts
1 18-1/2 oz. yellow cake mix
1 c. 3/4 oz. instant vanilla pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Bacardi dark rum

For the glaze:
1 stick of butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum
Directions:
Directions:
Cake: Preheat oven to 325º. Grease and flour 12 c. bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in small saucepan. Add sugar and water and bring to a boil. Boil for 5 minutes. Remove from heat and add rum.
Personal Notes:
Personal Notes:
Enjoy!

 

 

 

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