Rum Cake

  • 1 lg. pkg. yellow cake mix
  • 1 pkg. instant vanilla pudding mix
  • 1/2 c. oil
  • 4 eggs
  • 1/2 c. rum with 1/2 c. water (substitute sherry wine in place of rum)
  • 1/2 c. chopped pecans

Beat whole eggs about 5 minutes until thick and lemon colored. Add cake mix, pudding, oil, rum and water. Beat 5 minutes. Grease and flour bundt pan.

Pour 1/2 c. chopped pecans in cake pan, then pour in cake mixture. Bake 325 degrees for 50-60 minutes.

Glaze:

  • 1 c. sugar
  • 1 stick butter
  • 1/2 c. rum
  • 1/2 c. water

Melt butter and sugar. Let melt while cake is baking. Add water and rum last. Boil 5 minutes rapidly. Pour glaze on cake immediately when cake is taken from oven. Glaze must be boiling hot. LET STAND IN PAN 1 HOUR. REMOVE.

Similar Posts