Rum Cake

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    • #585852

      Rum Cake

      For the Cake
      1 cup pecans or walnuts, chopped and toasted
      18 1/2-oz yellow cake mix
      1 pkg instant vanilla pudding mix
      4 eggs
      1/2 cup cold milk
      1/2 cup vegetable oil
      1/2 cup Bacardi dark rum

      For the Glaze
      1/2 cup butter
      1/4 cup water
      1 cup sugar
      1/2 cup Bacardi dark rum

      For the Cake

      1. To make the cake, preheat oven to 325°.  Grease and flour 12-cup bundt pan.
      2. Sprinkle nuts on the bottom of a pan.
      3. Combine all cake ingredients. Beat for 2 min on high with electric mixer.
      4. Pour into prepared pan.
      5. Bake for 1 hour.
      6. Cool in pan. Invert onto serving plate.
      7. Prick top with a fork.

      To Make the Glaze

      1. Melt butter in a saucepan.
      2. Stir in water and sugar.
      3. Boil 5 min, stirring constantly.
      4. Remove from heat and stir in rum. Note: The rum will cause steam.

      Drizzle glaze over top of the rum cake. Use a brush or spoon to put extra dripping back on the cake.  Serves 12-16

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