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Cakes: Rum Cake Recipe

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This recipe for Cakes: Rum Cake is from The Trinity Family & Friends Recipe Collection, 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:  
Cake:
1 C chopped pecans or walnuts
1 18 1/2 oz pkg. yellow cake mix
1 3 3/4 oz pkg. vanilla instant pudding and pie filling
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C dark rum (80 proof)

Glaze:
1/4 lb. butter
1/4 C. water
1 C. granulated sugar
1/2 C. dark rum (80 proof)
Directions:
Directions:
Preheat oven to 325º. Grease and flour a 10 in. tube or 12 C. 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 with large fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

 

 

 

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