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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Yummy rum cake that guarantees to make a teetotaler swoon.... if you want to make it without the rum, use rum extract and buttermilk in place of the real rum and water. Ingredients:
1 cup chopped pecans or walnuts |
1 pkg. (2-layer size) yellow cake mix |
1 pkg. (4-serving size) vanilla instant pudding |
1/2 cup water (or buttermilk) |
1/2 cup vegetable oil |
1/2 cup dark rum (or rum extract) |
glaze |
glaze |
1/4 cup butter |
3 t. water |
1 cup sugar |
1/2 cup dark rum (or rum extract) |
Directions:
1. Heat oven to 350 degrees
2. Generously grease and lightly flour a 10-inch tube pan or a 12-cup Bundt pan.
3. Sprinkle the nuts over the bottom of the pan
4. Mix cake mix, pudding mix, eggs, water, oil and rum.
5. Pour over the nuts.
6. Bake 50-60 minutes
7. Cool cake on a wire rake for 15 minutes.
8. Prick the top with an ice pick or skewer and drizzle the glaze over the cake, allowing time for cake to absorb the glaze, at least 4 hours.
9. ___________________________________________________
10. Glaze directions:
11. Melt butter in a small saucepan. Stir in water and sugar. Heat for 5 minutes, stirring constantly, but to not boil. Remove from heat; stir in rum and mix well.
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