Lemon rumcake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped pecans |
| 18½ | ounce | Yellow cake mix |
| 3¼ | ounce | Instant lemon pudding mix |
| ½ | cup | Rum |
| ½ | cup | Water |
| ½ | cup | Oil |
| 4 | Eggs | |
| 1 | cup | Sugar |
| ¼ | pounds | Butter |
| ¼ | cup | Lemon juice |
| Zest from one lemon | ||
| ¼ | cup | Rum |
Directions
CAKE
GLAZE
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a 11" diameter decorative jello ring mold). Put chopped nuts in the bottom of the pan. Put cake and pudding mixes in a large mixing bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or until a cake tester comes out clean.
When the cake is almost done, prepare the glaze by boiling and stirring the sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from heat, let cool slightly, and then stir in the rum.
Remove cake from oven and spoon hot glaze over the bottom, but mostly between the cake and the sides (and center) of the pan. Let soak in and carefully turn cake out of pan when cool.