Classic Rum Cake
melissa
ingredients
- 1 c chopped pecans or walnuts
- 1 yellow cake mix
- 1 (3 3/4 oz) vanilla instant pudding
- 4 eggs
- 1/2 c cold water
- 1/2 c wesson oil
- 1/2 c light rum
- GLAZE
- 1/4 lb butter
- 1/4 c water
- 1 c sugar
- 1/2 c rum
directions
- 1
Preheat oven to 325. Grease and flour 10" tube or bundt pan. Sprinkle nuts on bottom. Mix remaining ingredients. Pour batter over nuts. Bake 1 hour. Cool. Prick op. Slowly pour glaze over top allowing cake to absorb the glaze.
- 2
GLAZE
- 3
Melt butter. Add water and sugar. Boil 5 minutes stirring constantly. remove from heat. Stir in rum.
- 4
Decorate with cherries and a whip cream border.
Source: Marilyn Brooks (green recipe box)
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