Brandy (or Rum) Cake

Name: Brandy (or Rum) Cake
Total time: P1H30M
Yield: 10
Cuisine: Fusion
Ingredients: cake mix, yellow; instant pudding mix, vanilla; eggs; canola oil; brandy; water; walnuts; water; sugar; butter; brandy

Submitted by prodoehl

Deliciously moist and flavorful cake. The kind you just can hardly stop eating.

YIELD

10 servings

PREP

10 min

COOK

35 min

READY

90 min

Ingredients

EACH CAKE MIX, YELLOW
(Deluxe Yellow)

EACH INSTANT PUDDING MIX, VANILLA
(Small) *

EACH EGGS

CUP CANOLA OIL

CUP BRANDY
(or Rum) *

CUP WATER

CUP WALNUTS
Chopped

CUP WATER
For Syrup

CUP SUGAR
For Syrup

STICK BUTTER
For Syrup

CUP BRANDY
For Syrup *

Directions

Combine eggs, oil, water, ¼ cup Brandy, beat well. Add cake mix and pudding mix and beat well.

Grease bundt pan heavily and add ½ cup chopped walnuts to the bottom of the pan. Pour mix over nuts. Bake 350℉ (180℃) for 35 minutes. (check by poking cake to be sure done)

Make the Syrup after the cake is done. Combine ¼ cup water, 1 cup sugar, 1 stick butter and ¼ cup Brandy (or Rum). Over high heat melt and boil 1 minute.

When the cake is cooked leave in pan and pokes a couple dozen holes in the top of the cake. Spoon the syrup mix over the top of the cake until all used. Let the cake absorb the syrup before removing from pan.

Cool at least 20 minutes.

(We use Christina Brothers Brandy)