|
|
|
 |
|
|
Rum Cake
|
 |
|
CAKE:
1 cup chopped pecans
1 18 1/2oz. pkg. yellow cake mix
1 3 3/4oz. pkg. vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup canola or vegetable oil
1/2 cup dark rum
GLAZE:
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
|
Preheat oven to 325 degrees F.
Grease bundt pan and sprinkle nuts over bottom.
Mix all cake ingredients and pour batter over nuts.
Bake one hour or until knife inserted is clean. Cool; invert onto platter.
Prick top and drizzle glaze over top and sides (recipe follows).
Allow cake to absorb glaze before serving.
TO MAKE GLAZE:
Melt butter in pan and add water and sugar. Boil 5 minutes, stirring constantly. Add rum after removing from heat.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Leslie B.
California
United States |
|
|
|
|
| This recipe has been viewed 6112 times. |
|
|
|
