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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I found this recipe in a old cookbook that was being passed around at work for everyone to look at. I use to make it at Christmas time, now I have other cakes to make at Christmas. Ingredients:
1 cup pecans, chopped |
1 (18 ounce) box butter recipe cake mix (butter flavor) |
1 (3 1/2 ounce) box vanilla instant pudding mix (small box) |
1/2 cup dark rum |
4 eggs |
1/2 cup water, cold |
1/2 cup oil |
1 cup sugar |
1/4 cup butter |
1/4 cup water |
1/8 cup dark rum |
Directions:
1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube pan.
3. Sprinkle pecans over bottom of pan.
4. Mix all ingredients together.
5. Pour batter over pecans.
6. Bake 1 hour.
7. Cool, and invert on serving plate.
8. Prick top of cake.
9. HOT RUM GLAZE.
10. Combine all ingredients.
11. Boil for 2 to 3 minutes.
12. Spoon and brush glaze evenly over top and sides using pastry brush. Allow cake to absorb glaze.
13. Repeat until glaze is used up.
14. BE CAREFUL THIS CAKE IS DEADLY!
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