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Rum cake Recipe

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This recipe for Rum cake is from RICHARD FAMILY COOKBOOK, 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 box yellow cake mix
1 pkg vanilla instant pudding mix
4 whole eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup rum (dark or light)
1 cup chopped pecans

Glaze

1 1/2 sticks butter
Directions:
Directions:
Preheat oven to 375

Grease and flour a bundt pan. Sprinkle nuts over bottom of pan.

Mix cake ingredients together. Pour batter over nuts. Bake 1 hour, or a little less if pan is black. (did not take an hour when I made it. More like 50 minutes).

While cake has 10 minutes to go make glaze.
Melt butter in saucepan. Stir in water and sugar. Boil 4 t 5 minutes stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of glaze on the cake. Allow to sit for 5 minutes.

Invert cake onto a serving plate. Prick surface a hundred times with a fork (gently) Slowly drizzle remaining glaze all over the cake allowing to drip down sides. Cool to room temperature before serving allowing glaze to soak in.

 

 

 

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