RUM CAKE

Cake:

1cup chopped pecans

118 ½ -ounce package yellow cake mix

13 ¾ -ounce package instant vanilla pudding

4eggs

½ cup cold water

½ cup salad oil

½ cup Bacardi dark rum (80 proof)

Glaze:

1/4cup water

1/4pound butter

1cup granulated sugar

1/2cup Bacardi dark rum(80 proof)

 

Preheatoven to

350° F.

 Greaseand flour tube pan.  Sprinkle nutsover bottom of pan.

Mixall cake ingredients together.  Pourbatter over nuts in bottom of prepared pan..

Bakeone hour, minimum, to one hour and 25 minutes, maximum. Cool.

Meanwhile,prepare glaze — melt butter in a saucepan. Stir in water and sugar.  Boilfive minutes, stirring constantly.  Removefrom heat; stir in rum.

When cake has cooled, invert it on serving plate; prick top with skewer orlong-tined fork.  Drizzle and smoothglaze evenly over top and sides.  Allowcake to absorb glaze; then,  repeatapplication of glaze until glaze-mixture is used up.

Servewith whipped cream.

 

This recipe has  been kitchen tested from coast to coast.

You can find the above recipe(s) by tapping here on the HomeCookin’ index.

 

 

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