Yield: 1 Servings
|1 cup||Chopped pecans or walnuts|
|1||Box yellow cake mix (18 1/2 oz)|
|1 pack||Vanilla instant pudding & pie filling (3 3/4 oz)|
|½ cup||Cold water|
|½ cup||Cooking oil|
|½ cup||Dark rum (80 proof)|
|¼ pounds||Butter (or marg)|
|½ cup||Dark rum|
Source: Goslings', Bacardi Int'l Recipe Card Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place.
Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum.
Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1½ inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, ⅓ c of oil instead of ½. This cake is best left to sit for a day before consumption.
Posted to FOODWINE Digest 22 October 96 Date: Wed, 23 Oct 1996 11:54:43 -0400 From: Rod Grant <rodgrant@...>