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Rum Cake Recipe

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This recipe for Rum Cake is from The Serco Employee Cookbook 2020, 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:  
For cake:

1 c. chopped pecans or walnuts
1 package yellow cake mix
1 (3.75 oz) package instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Bacardi dark rum

For glaze:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar (or less)
1/2 c. Bacardi dark more (or more)
Directions:
Directions:
Preheat oven to 325º. Grease and flour a 10-inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts in the pan and bake 1 hour. Set on a rack to cool. Invert on a serving plate. Prick top. Drizzle and brush glaze evenly over top and sides.

For glaze: Melt butter in a saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum.

Optional: Decorate with whole maraschino cherries and border of whipped cream. Serve with seedless grapes dusted with powdered sugar.
Personal Notes:
Personal Notes:
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