Rum Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cake:
1 C Chopped Pecans or Walnuts
1 Boxed Yellow Cake Mix
1 3¾ oz Instant Vanilla Pudding Mix
4 Eggs
½ C Cold Water
½ C Vegetable or Canola Oil
½ C Dark Rum (Myers Dark Rum is recommended)
Glaze:
¼ C Water
¼ lb Butter (1 stick)
1 C Granulated Sugar
½ C Dark Rum (Myers Dark Rum is recommended)
|
|
Directions: |
Directions:Preheat oven to 325º. Grease and flour a 12 cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together and pour batter over nuts. Bake at 325º for one hour.
Towards the end of the cake baking, make the glaze. Melt butter in saucepan. Stir in sugar and water. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
Remove cake from oven. Invert on serving plate while the cake is still warm. Prick the top of the cake. Drizzle and smooth glaze over the top and sides of cake, allowing the cake to absorb the glaze. Repeat until the glaze is used up. |
|
Personal
Notes: |
Personal
Notes: I received this recipe from a friend at the Quoit Club. He is famous for making this cake and bringing it to the club. It is like having an after dinner drink and dessert at the same time!
TIP: The glaze must be added to the cake while the cake is still warm, otherwise it will not absorb properly.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Rum Cake is from