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RUM CAKE

Source of Recipe


Magazine clipping






List of Ingredients



• Cake:
  
• 1 cup chopped, toasted pecans or walnuts
  
• 18-1/2 ounce yellow cake mix
  
• 3-3/4 ounce instant vanilla pudding mix
  
• 4 eggs
  
• 1/2 cup cold milk
  
• 1/2 cup vegetable oil
  
• 1/2 cup Barcardi dark rum
  
• Glaze:
  
• 1 stick butter
  
• 1/4 cup water
  
• 1 cup sugar
  
• 1/2 cup Barcardi dark rum
  






Instructions



1. Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
   
   
2. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
   
   






Final Comments


It stays moist a long time. The longer this cakes sits, the better the taste - freezes beautifully.