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Rum Cake Recipe

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This recipe for Rum Cake is from The Lock 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:  
Cake:
lemon cake mix
1 cup toasted pecans, chopped
lemon instant pudding
4 eggs
1/2 cup oil
1/2 cup milk
1/2 cup dark rum


Glaze:
1stick butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Directions:
Directions:
Spray a bundt pan with baking cooking spray.
Sprinkle the toasted chopped pecans into the bottom of the bundt pan.
In a large bowl, mix cake mix, pudding eggs, oil, milk, and rum. Mix the ingredients together for about 2 minutes. Beat at medium speed for 10 minutes.
Pour into prepared bundt pan and bake at 350º for 45 minutes. Let stand for 5 minutes. Turn cake out onto a cake plate.
In a small saucepan, combine butter, water, and sugar. Bring to a boil and continue to cook for 5 minutes. Remove from heat and carefully add the rum. Pierce the top of the cake with a toothpick or fork. Pour the glaze over the warm cake. Enjoy!

 

 

 

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