Famous Rum Cake
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
pecans
or walnuts, chopped |
|
| 1 | each |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
water
cold |
|
| ½ | cup |
vegetable oil
|
*
|
| ½ | cup |
dark rum
80 proof |
* |
| Glaze | |||
| ¼ | pound |
butter
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
dark rum
80 proof |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
pecans
or walnuts, chopped |
|
| 1 | each |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
water
cold |
|
| 118 | ml |
vegetable oil
|
*
|
| 118 | ml |
dark rum
80 proof |
* |
| Glaze | |||
| 113.4 | g |
butter
|
|
| 59 | ml |
water
|
|
| 118 | ml |
dark rum
80 proof |
* |
Directions
Preheat oven to 325℉ (160℃).
Grease and flour 10 inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate.
Prick top.
Spoon and brush glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Glaze: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat. Stir in rum.
Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; ⅓ cup oil instead of ½.
Optional: Decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollop.
