Rum Cake

prep time:: 15 min
total time:: 1 hr 20 minutes

Here it is. The rum cake I’ve been making for years. I have only given it out once to Dave and Renee. Mostly because they wanted one every year and i couldn’t always deliver. Truth be told, i made 17 cakes one year.

ingredients

1 cup pecans, chopped
1 package yellow cake mix
1 small instant vanilla pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum
Glaze recipe
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum

directions

1
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan
2
Sprinkle nuts over bottom of pan
3
Mix all ingredients together. Pour batter over nuts
4
Bake 1 hour. Cool. Invert on serving plate.
5
Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
6
For Glaze:
7
Melt butter in saucepan. Stir in water and sugar
8
Boil 5 minutes
9
Stirring constantly. Remove from heat. stir in Rum

notes

Truth is i found this on a bottle of Bacarti many years ago. But over the years I have played with the Rum. I find if you use Bacardi Select for the cake and Bacardi Gold for the glaze, you get the best flavor

Source: Bob Verstreater