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Rum Cake With Glaze




Source of Recipe


You Asked For It; Ft. Lauderdale Sun-Sentinel newspaper


Recipe Introduction


This is the recipe that Bacardi rum featured in the '70s and has since reappeared occasionally in other publications, thanks to its popularity. Any good dark rum is fine for this recipe. Easy and popular, this is a cake you will want to make for everyone's birthday, anniversary or just because.




Recipe Link: http://sun-sentinel.com

List of Ingredients




Cake Batter:

1 cup chopped pecans
1 (181/2-ounce) box yellow cake mix (without pudding in the mix)
1 (31/2-ounce) box instant vanilla pudding mix
4 large eggs
1/4 cup cold water
1/2 cup vegetable oil (we used canola)
1/2 cup dark rum (Bacardi recommended)

Rum Glaze:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup dark rum
1/2 cup water




Recipe



To make cake: Preheat oven to 325 degrees. Grease and flour a 10-inch tube or 12-cup Bundt pan. Sprinkle the nuts over the bottom of the pan; set aside.

Combine remaining ingredients with an electric mixer on medium speed. Pour the batter over the nuts and bake in the center of the oven 55 to 60 minutes or until a skewer inserted into the center comes out clean. Cool in the pan 30 minutes, then turn the cake out onto a wire rack.

Use an ice pick or skewer to poke holes in the top of the cake about every half inch.

To make glaze: Combine the ingredients in a medium heavy saucepan and cook over low heat, stirring until the butter has melted and the sugar is thoroughly dissolved. Cook for 1 minute longer. Pour the glaze over the cake while the glaze is still hot. Slowly pour the glaze over the top of the cake and a bit down the side, allowing the cake to absorb the glaze. Repeat until all the glaze has been absorbed. Let the cake cool completely. Makes 16 servings.