RUM CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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.

Notes

Categories: Cake  Dessert 
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