Rum Cake Recipe
Ingredients
1 yellow cake mix (2 layer)
1 vanilla instant pudding (3 3/4 oz.)
1/2 cup cooking oil
4 eggs
1/2 cup cold water
1/2 cup rum (dark)
1 cup chopped pecans or walnuts
Directions
Use a greased and floured 10" tube or bundt pan.
Sprinkle nuts evenly in bottom of pan.
Mix other ingredients well and blend for 3 minutes.
Pour over nuts and bake for 1 hour at 325° - test for doneness.
Cool on rack then invert on serving plate.
Prick the top and drizzle glaze evenly over top and sides of cake - do this slowly so that all the glaze will be absorbed.
Sprinkle nuts evenly in bottom of pan.
Mix other ingredients well and blend for 3 minutes.
Pour over nuts and bake for 1 hour at 325° - test for doneness.
Cool on rack then invert on serving plate.
Prick the top and drizzle glaze evenly over top and sides of cake - do this slowly so that all the glaze will be absorbed.
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