Timon's Rum Cake
Sara Wilson
Simply brilliant!
ingredients
- CAKE:
- 18.5 oz Yellow Cake mix
- 1 box vanilla instant pudding
- 4 eggs
- 1/4 cup cold water
- 1/2 cup vegetable oil
- 3/4 cup Rum (I like Bacardi Dark)
- Bundt cake pan
- GLAZE:
- 1 stick butter
- 1 Tbsp water
- 1 cup sugar
- 3/4 cup of light rum (Bacardi)
directions
- 1
Mix the cake ingredients ingeniously. Butter the pan and coat the bottom with a thin layer of sugar, about 1/4 cup. Pour batter in pan.
- 2
Bake cake at 325 for 45-60 minutes. Allow to cool then poke a zillion holes into the cake with a fork.
- 3
For the glaze melt butter in small saucepan, add sugar while stirring, add water, and 1/4 cup of rum. Bring heat up until it begins to simmer. Be very careful not to burn mixture. Simmer for about 3 minutes while constantly stirring. Add remaining rum and cook on low heat for 1 minute.
- 4
Taste the glaze for flavor. If it tastes bad you probably burned it, so start over.
- 5
Pour the glaze over cake slowly and evenly allowing it to absorb.
notes
Recipe made famous by Timon Wilson.
Source: Sara Wilson
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