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Rum Cake

Source of Recipe


Pat Foster






List of Ingredients



• 1 c. chopped pecans
  
• 1 yellow cake mix
  
• 1 sm. pkg. vanilla instant pudding
  
• 4 eggs
  
• 1/2 c. cold water
  
• 1/2 c. oil
  
• 1/2 c. dark rum (80 proof)
  
• GLAZE:
  
• 4 T. butter
  
• 1/8 c. water
  
• 1/2 c. sugar
  
• 1/4 c. dark rum
  






Instructions



1. Preheat oven to 325 degrees.
   
   
2. Grease and flour an angel food cake pan. Sprinkle nuts over the bottom of the pan.
   
   
3. Mix all the cake ingredients together. Pour batter over the nuts. Bake one hour. Cool.
   
   
4. Invert on serving plate and remove from pan. Prick the top with a toothpick or fork. Brush glaze over the top and sides. Allow cake to absorb glaze. Repeat until all the glaze is gone.
   
   
5. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil minutes, stirring constantly. Remove from heat. Stir in rum.