Friday, December 24, 2004

rum cake

This is a wonderful holiday cake.

1/2 cup Bacardi Rum
1 cup chopped pecans
1 18.5 oz package yellow cake mix*
1 3 3/4 oz package Instant Vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
* if using cake mix with pudding already inside, omit the pudding, use 3 eggs instead of 4, and use 1/3 cup oil instaed of 1/2

1/2 cup Bacardi Rum
1/4 lb butter
1/4 cup water
1 cup sugar

Preheat oven to 325 degrees. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of the 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.

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.


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