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RUM CAKE Cake: 1 c. chopped pecans or walnuts 1 (18 1/2 oz.) pkg. yellow cake mix 1 (3 3/4 oz.) pkg instant vanilla pudding mix 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. dark rum Note: If using cake mix with pudding in the mix, omit instant pudding, use 3 eggs not 4 and 1/3 cup oil not 1/2. Glaze: 1/4 lb. butter 1 c. granulated sugar 1/4 c. water 1/2 c. dark rum Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup 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. Drizzle glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |