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Festive Rum Cake Recipe
|Finely chopped pecans/Finely chopped walnuts||1 Cup (16 tbs)|
|Yellow cake mix||18 1⁄4 Ounce (1 Package)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6450 Calories from Fat 3106
% Daily Value*
Total Fat 356 g548.2%
Saturated Fat 104.4 g521.9%
Trans Fat 0 g
Cholesterol 1087.8 mg
Sodium 5065.2 mg211.1%
Total Carbohydrates 724 g241.4%
Dietary Fiber 22.9 g91.8%
Sugars 520.7 g
Protein 61 g121.1%
Vitamin A 77% Vitamin C 2.1%
Calcium 22.8% Iron 36.8%
*Based on a 2000 Calorie diet
In large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water, oil and rum; beat at medium speed 4 minutes.
Pour batter evenly over nuts.
Cook at LOW 10 minutes and at MEDIUM-HIGH 6 to 8 minutes or until toothpick inserted near center comes out clean.
To dry top of cake, cover with wax paper last 2 minutes of cooking.
Let stand, uncovered, 15 minutes.
Meanwhile, in 2-cup glass measure combine butter, sugar and water; mix well.
Cook at HIGH 2 to 2 1/2 minutes; stir in rum.
Prick top of cake; drizzle half of Rum Glaze over cake (to absorb).
Invert cake onto serving platter and prick top and sides of cake; drizzle cake with remaining glaze.
Store, covered, until ready to serve.