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Loren's Rum Cake

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Submitted by fitz

YIELD

12 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 237
CUP ML PECANS
chopped
18.5 534.7
OUNCES ML/G CAKE MIX, YELLOW
3.75 108.4
OUNCES ML/G INSTANT PUDDING MIX
vanilla
4 4
LARGE LARGE EGGS
½ 118
CUP ML WATER
cold
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML DARK RUM
(80 proof) *
Glaze
¼ 113.4
POUND G BUTTER
¼ 59
CUP ML WATER
1 237
CUP ML SUGAR
½ 118
CUP ML DARK RUM
(80 proof) *

Directions

Cake: Sprinkle nuts in bottom of bundt pan.

Mix all cake ingredients together.

Pour over nuts. Bake 1 hour at 325℉ (160℃). Cool. Invert on serving plate.

Prick top and drizzle and smooth glaze evely over top and sides.

Allow cake to absorb glaze.

Repeat until glaze is used up.

Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly.

Remove from heat and stir in rum.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 489 55% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 376mg 16%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 0%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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