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Rum Cake Recipe

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This recipe for Rum Cake is from The Metz Family 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:  
1 Pkg. Yellow or White Cake Mix (without pudding)
1 (3 oz.) Pkg. Instant Vanilla Pudding
4 Eggs
½ Cup Cold Water
½ Cup Dark Rum

¼ lb. butter
¼ Cup water
1 Cup Granulated Sugar
1/3 Cup Dark Rum
Directions:
Directions:
Preheat oven to 350º. Grease and flour Bundt pan. Sprinkle about 3 oz. of chopped pecans or walnuts in bottom of pan.

Mix cake mix, instant pudding, eggs, water and 1/2 cup of rum with mixer at low speed for 30 seconds and at medium speed for 2 minutes. Pour cake batter into bundt pan. Bake at 325 degrees for approximately 50-55 minutes, until a skewer stuck in the center comes out clean. Let cool on rack for about 5 minutes. Remove cake from pan onto a cake platter.

Poke holes all over the top of cake with a skewer, making sure the holes are big enough to allow the glaze to sink in. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, add 1/3 cup of rum, and stir. Slowly pour all over top of cake. Let cool and enjoy!
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Recipe is from Kevin Allen's Grandma Mary.

 

 

 

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