RUM CAKE
Contributed by Jackie Brown
Ingredients
- 1 cup chopped walnuts or pecans
- 1 box yellow cake mix (not with pudding)
- 1 small (3.4 oz) box instant vanilla pudding
- ½ cup vegetable oil
- ½ cup Water
- 4 eggs
- ½ cup rum
Directions
- Preheat oven to 325° F
- Grease and flour 10" Bundt pan
- Sprinkle nuts evenly in pan
- With electric beater combine cake mix, pudding mix
- Add oil, water and rum
- Add eggs, one at a time, beating in well before adding the next
- Pour batter over nuts in the pan
- Bake at 325° for 50-60 minutes
- Let site for 10 minutes in the pan and turn out onto serving plate.
Glaze
While cake is baking, prepare the following glaze:
- 1 cup sugar
- 1 stick real butter (1/2 cup)
- ¼ water
- ½ cup dark Rum
- Combine first 3 ingredients and bring to a boil over medium heat
- Boil for 5 minutes, stirring constantly
- Remove from heat and stir in rum
- With an ice pick or similar object, poke holes over the entire top of cake
- Pour glaze over cake, allowing it to run into the holes
- Sprinkle with powdered sugar (optional)