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RUM CAKE Recipe

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This recipe for RUM CAKE is from "THE COLLECTION", 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:  
1/2 cup chopped pecans
1 pkg. Golden Butter Cake Mix (Duncan Hines)
1- 3-3/4 oz. pkg. vanilla INSTANT pudding
1/2 cup light rum
1/2 cup water
1/2 cup cooking oil
4 eggs

HOT RUM GLAZE
1 cup sugar
1 stick butter
1/4 cup light rum
1/4 cup water
Directions:
Directions:
1. Preheat oven to 325º.
2. Grease and flour a Bundt or tube pan (I used a Bundt pan)
3. Crumble pecans into bottom of pan.
4. Place cake mix and pudding mix in a large mixing bowl.
5. Add rum, water, oil and eggs.
6. Mix for 2 minutes with an electric mixer.
7. Pour batter into greased and floured Bundt cake pan and bake for 50-60 minutes (it took 50 minutes in my oven).
8. After 50 minutes, use tester to test cake for doneness. Cook longer in 3 minute intervals if not done.
9. Remove cake from oven and poke holes in cake; immediately pour on hot rum glaze.
10. Hot glaze will cause the cake to settle, but do not be alarmed.
11. Cook cake for 30 minutes and remove to plate.

HOT RUM GLAZE
1. On stove top, boil ingredients for 2-3 minutes.
2. Punch holes in cake and pour Hot Rum Glaze over cake.

 

 

 

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