Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 parts to this recipe - the cake and the glaze
THE CAKE:
1 cup chopped pecans or walnuts (optional)
1 18.5 oz pkg yellow cake mix with pudding in the mix
(if you can't find pudding in the cake mix, add 1 pkg vanilla instant pudding pie filling)
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
THE GLAZE:
1/4 lb butter
1/4 up watr
1 cup ganulated sugar
1/2 cup dark rum
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Directions: |
Directions:Preheat oven to 325º.
MAKING THE CAKE:
STEP 1: Prepare a 10" tube pan by greasing with either crisco or butter, and flour dust. Sprinkle nuts on the bottom of the pan (optional).
STEP 2: Mix all the cake ingredients until well blended.
STEP 3: Pour the batter over the nuts.
Bake 1 hour at 325º.
Let cake cool and then invert on a serving plate
MAKING THE GLAZE:
Melt the butter in a saucepan, stir in the water and granulated sugar.
Boil for 5 minutes stirring constantly.
Remove from heat.
Stir in the rum.
DRIZZLE THE GLAZE INTO THE CAKE: Prick holes in the cake all around it.
Begin to slowly drizzle the glaze in to those holes. Let it seep in slowly, then add more. Be paitent or it will all end up on the plate.
Optional:
Decorate with marachino cherries and boarder of sugar frosting or whipped cream.
Can also serve with seedless grapes, dusted in powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Always on hand for Christmas Eve, served with some home made whipped cream.
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