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RUM CAKE
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PrintINGREDIENTS
- Cake:
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 3-3/4 ounce instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- Glaze:
- 1 stick butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Barcardi dark rum
DIRECTIONS
Cake: Preheat oven to 325 degrees F.
Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
Bake for 1 hour.
Glaze:
Cool in pan.
Invert on serving plate.
Prick top with fork.
Drizzle glaze over top of cake.
Use brush or spoon to put extra dripping back on cake.
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