Rum Cake
Source of Recipe
net
Recipe Introduction
By requests, I would make several of these for Christmas each year, giving them to friends and family. Adopted as our Christmas 'fruitcake' Delish!!!! -- kw/wmi
List of Ingredients
Rum Cake:
1 cup chopped pecans or walnuts
1 (18.5-ounce) package yellow cake mix
1 (3-1/4 ounce) package instant vanilla-flavored pudding mix
4 eggs
1/2 cup cold water
1 cup vegetable oil
1/2 cup dark rum (80-proof)
Grease and flour a 10-inch tube pan or 12-cup bundt pan; sprinkle chopped nuts. Combine remaining ingredients in a larger mixing bowl; mix well. Pour batter into prepared pan. Bake at 325 degrees for 1-hour or until tests done. Let cool, then invert cake onto a serving plate. Prick top of cake; drizzle with glaze.
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum (80-proof)
Melt butter in a saucepan; stir in water and sugar. Remove from heat; stir in rum. Drizzle over cake, smoothing on tops and sides. Allow cake to absorb glaze before serving. Re-glaze cake until all is used up. Yields: 12 to 16 servings
Note: You may garnish the cake with maraschino cherries or a border of whipped cream, if desired. Serve with seedless green grapes dusted with powdered sugar, if desired.
Recipe
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