Festive Rum Cake Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 1 cup finely chopped pecans or walnuts
 Yellow cake mix package1
 Instant vanilla pudding mix package1
 Eggs4 standard
 Water1/2 Cup (16 tbs)
 Oil1/2 Cup (16 tbs)
 Dark rum1/2 Cup (16 tbs)
 Butter/Margarine1/2 Cup (16 tbs), melted (Rum Glaze:)
 Sugar1 Cup (16 tbs) (Rum Glaze:)
 Water1/4 Cup (16 tbs) (Rum Glaze:)
 1/4 cup 1/3 cup dark rum

Directions

Sprinkle nuts in well-greased 16 cup fluted tube dish.
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.
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