Rum Cake
  • 1 cup chopped, toasted pecans or walnuts
  • 1 18-1/2 ounce yellow cake mix
  • 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup cold milk
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • Glaze
  1. 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. Cool in pan. Invert on serving plate. Prick top with fork.
  2. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
This recipe was given to me by my friend, Barbara. The first time I tasted it, I could have eaten the whole cake! I have made this cake in various flavor combinations for church picnics. No one seems to mind the alcohol, and I've made as many as 20 cakes for one picnic. Orange cake with Cointreau or an orange flavored liqueur is very good, as is chocolate cake with bourbon.