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RumCake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg. Yellow cake mix
1 3 ¼ oz. pkg. Lemon Jello Instant pudding
4 eggs
½ cup of water
½ cup olive oil
½ cup Bacardi dark rum

Glaze:
¼ lb. Butter
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum
Directions:
Directions:
Preheat oven to 325°F. Grease and flour 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top repeatedly to allow rum glaze to penetrate. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Glaze: melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. When complete, sprinkle powdered sugar over cake.

 

 

 

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