Easy rum cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped pecans |
| 1 | pack | Yellow cake mix |
| 1 | pack | Instant vanilla pudding |
| 4 | Eggs | |
| ½ | cup | Cold water |
| ½ | cup | Vegetable oil |
| ½ | cup | Dark rum |
| ¼ | pounds | Butter |
| ¼ | cup | Water |
| 1 | cup | Granulated sugar |
| ½ | cup | Dark rum |
| Sugar frosting or whipped cream, optional | ||
Directions
CAKE
GLAZE
CAKE: Preheat oven to 325 F. Grease and flour 10-inch tube or square cake pan. Sprinkle pecans over bottom of pan. Mix all ingredients for cake together, pour batter over pecans in pan. Bake 1 hour. Cool and invert on plate. Prick top and drizle glaze evenly over top. We used a nut picker and put holes in the cake from the top to the bottom, all around the cake.
GLAZE: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. Pour over cake, cool. Cake may be decorated with border of sugar frosting or whipped cream. We allowed the cake to sit and the glaze ran through and off the cake. Every 30 minutes or so, we would spoon the glaze off of the plate and pour it back on the top.
The glaze finally got stiff enough toward the end that it stuck to the top and sides. It was wonderful. Definately TNT: Formatted for MC by artguyer@... and personnally recommended.
NOTES : Made for Thanksgiving, 1996.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97 Recipe by: Cheryl Schneider's Mom, Barbara <cookin@...> From: kmeade@... (The Meades)
Date: Thu, 9 Jan 1997 15:49:22 -0500