Royal Raspberry Rum Cake
Source of Recipe
Internet
List of Ingredients
1 cup pecans
1 (18.25-ounce) package yellow cake mix
1 (4-ounce) package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12-ounce) package semi-sweet chocolate morsels, melted
1 cup raspberry jam, warmed to room temperature
Buttered Rum Icing:
1/4 cup + 2 tablespoons butter
3/4 cup sugar
3 tablespoon water
3 tablespoons rum
Recipe
Preheat oven to 325 degrees F. Sprinkle one cup pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.
In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum, mixing well. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan.
Pour another 1/3 of cake batter over melted chocolate.
Spoon raspberry jam evenly over batter. Pour remaining batter on top of jam.
Bake for 1 hour or until tested done when wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.
Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in rum.
While cake is still warm, prick top of cake with the tines of a long fork or skewer and drizzle and smooth glaze over top and sides of cake.
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