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Royal Raspberry Rum Cake

Source of Recipe

Posted by Linda Roth


List of Ingredients

1 C. pecans
1 (18.25 oz.) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 C. cold water
1/2 C. vegetable oil
1/2 C. dark 80 proof rum
1 pkg. Baker's semisweet chocolate
1 small jar raspberry jam
Glaze
1/4 lb. butter
1/4 C. water
Sugar
1/2 C. rum


Recipe

Preheat oven to 325ºF. Sprinkle one cup pecans over bottom of greased and floured 10-inch tube or 12-cup Bundt pan.

Mix yellow cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum. Pour 1/3 of this mixture over nuts. Melt package of semi-sweet chocolate and drizzle evenly over batter in pan. Pour another 1/3 batter over chocolate. Heat small jar of jam (to make it flow) and spoon over batter. Pour remaining batter on top of jam. Bake one hour; cool, invert cake. Prick top of cake.

Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze over top and sides of cake.