rum cake 2
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Box Duncan Hines Yellow Cake Mix |
| 1 pack | (4 serving) instant vanilla pudding mix |
| 4 | Eggs |
| ½ cup | Vegetable oil (safflower, soy, etc) |
| ½ cup | Rum |
| ½ cup | Water |
| ¼ cup | Water |
| ½ cup | Rum |
| ¼ pounds | Butter |
| 1 cup | Sugar |
CAKE
GLAZE (THE GOOD PART
from my Mom who doesn't keep kosher (I'm not sure about the pudding mix) Mix the cake ingredients together and bake in a prepared bundt pan for 1 hour at 325 F.
Boil the water, butter and sugar together for 5 minutes. Add the rum and drizzle this over the HOT rum cake until it is all absorved. It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:58 -0700 (PDT) From: dkuttner@... (Donna Holberg Kuttner)
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