Loren's Rum Cake
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
chopped |
|
| 18.5 | ounces |
cake mix, yellow
|
|
| 3.75 | ounces |
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
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
dark rum
(80 proof) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
chopped |
|
| 534.7 | ml/g |
cake mix, yellow
|
|
| 108.4 | ml/g |
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
|
|
| 237 | ml |
sugar
|
|
| 118 | 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.
