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    Rum Cake


    Source of Recipe


    Linda Schaefer
    Rum Cake

    1/2 Cup Chopped Pecans

    1 Box Yellow Cake Mix

    1 Pkg Instant Vanilla Pudding

    1/2 cup light rum

    1/2 cup water

    1/2 cup vegetable oil

    4 eggs

    Grease and flour a bundt cake pan. Crumble nuts into bottom of pan. Place cake mix, pudding mix, rum water, oil and eggs in a large bowl. Mix for 2 minutes. Pour into prepared pan. Bake in preheated 325 degree oven for 50-60 minutes. Remove cake from oven and immediately pour hot rum glaze (see glaze recipe below) over it. Cake will settle some.

    Rum Glaze:

    1 cup sugar

    1 stick oleo

    1/4 cup light rum

    1/4 cup water

    Bring all ingredients to a boil and boil until butter is melted.

    Let cake cool thoroughly before trying to remove from pan. Serve with whipped cream
 

 

 

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