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RUM CAKE Recipe

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This recipe for RUM CAKE is from Grandmother Kathryn's Baking Recipes, 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:  
RUM CAKE:

1 cup chopped pecans or walnuts
1 yellow cake mix
1 small package instant vanilla pudding mix
4 eggs
½ cup cooking oil
½ cup cold water
½ cup dark rum

RUM GLAZE

½ cup butter
¼ cup water
1 cup sugar
½ cup dark rum
Directions:
Directions:
RUM CAKE:

Preheat oven to 325º
Grease and flour a 12 cup bundt pan

Sprinkle nuts evenly over bottom of the pan.

Combine the cake mix with the amount of flour specifid on the box for high-altitude.
Add pudding mix.
Add eggs, oil and water and mix well.
Add rum.

Pour batter over nuts in pan.
Bake for 1 hour, or until toothpick comes out clean.
Set on rack to cool, then invert cake onto serving plate
Prick top with fork and drizzle glaze evenly over top, allowing it to soak into the cake.

RUM GLAZE:

Combine butter, water and sugar in a saucepan.
Bring to a boil.
Boil 5 minutes, stirring constantly.
Cool to room temperature.
Add rum and mix well.

 

 

 

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