Rum Cake Recipe
Ingredients
| Eggs | 4 , beaten (Cake:) | |
| Cold water | 1/2 Cup (16 tbs) (Cake:) | |
| Oil | 1/2 Cup (16 tbs) (Cake:) | |
| 1/2 cup dark rum, 80 proof | ||
| Walnuts | 1 Cup (16 tbs), chopped (Cake:) | |
| Yellow cake mix package | 1 (Cake:) | |
| Instant vanilla pudding package | 1 (Cake:) | |
| Butter | 1/4 Pound (Glaze:) | |
| Water | 1/4 Cup (16 tbs) (Glaze:) | |
| Sugar | 1 Cup (16 tbs) (Glaze:) | |
| 1/2 cup dark rum, 80 proof | ||
Directions
Preheat oven to 325 degrees.
Grease & flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan.
Blend all ingredients together very well.
Pour batter over nuts.
Bake for 1 hour; cool.
Invert on serving plate.
Make glaze, by melting butter in saucepan.
Stir in water & sugar.
Boil 5 minutes, stirring constantly.
Remove from heat; stir in rum.
Prick top of cake with fork; spoon & brush glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Grease & flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan.
Blend all ingredients together very well.
Pour batter over nuts.
Bake for 1 hour; cool.
Invert on serving plate.
Make glaze, by melting butter in saucepan.
Stir in water & sugar.
Boil 5 minutes, stirring constantly.
Remove from heat; stir in rum.
Prick top of cake with fork; spoon & brush glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Chef
