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Judy’s Rum Cake

Source of Recipe

My MIL


Recipe Introduction

Everyone's favorite rum cake in my husband's family! Sweet, smooth and delectable. Delicious served with some softly whipped and lightly sweetened heavy cream.

List of Ingredients

CAKE:
1 c. chopped pecans
18 oz. pkg. yellow cake mix
3 3/4 oz. vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bacardi dark rum (80 proof)
GLAZE:
1/4 c. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum



Recipe

CAKE:
Preheat oven to 325 degrees. Grease and flour a 10” tube or 12 c. Bundt pan (if using a tube pan – my preference – line the bottom with a circle of parchment paper). Sprinkle nuts over bottom of pan.

Mix cake mix, pudding mix, eggs, water, 1/2 c. rum, and oil. Pour batter over nuts. Bake for 1 hour, or until done. Cool and invert on serving plate.

GLAZE:
Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Prick top of cake with a skewer and drizzle and smooth glaze evenly over the top and sides. Allow cake to absorb until all the glaze is used up.

NOTE: Judy uses Nassau Royale Rum