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Rum: New Orleans Rum Cake

Source of Recipe

www.cyber-kitchen.com


Recipe Introduction

This cake can be frozen for future use if sealed well. Can be heated slightly when taken from freezer just before serving.

List of Ingredients

1 pkg. yellow cake mix (18 oz)
1 pkg. instant vanilla pudding (3 3/4 oz)
1/2 c. cooking oil
1/2 c. rum or sherry
4 eggs
1/2 c. water
1/2 to 1 c. chopped nuts


Recipe

Preheat to 325. Grease tube or Bundt pan well and place chopped nuts in bottom, scattering evenly over all. Batter is to be poured over nuts.

Batter: Combine ingredients and beat 2 minutes with electric mixer. Pour in cake pan and bake at 325 degrees for 50 to 60 minutes. Check for doneness at 50 minutes with toothpick. Top of cake will split open so looks quite pretty.

Remove from oven when toothpick comes clean. Poke holes in cake with ice pick. Spoon glaze over top of cake so will run in holes. Let sit 30 minutes to 2 hours before removing from pan.

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Glaze For New Orleans Rum Cake:

1 c. sugar
1 stick butter (1/2 cup)
1/4 c. rum
1/4 c. orange juice

Place in small pan and boil 2 to 3 minutes before spooning over cake. Will seem like too much, but will soak in.