Moist and rich rum cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped pecans |
| 1 | pack | (18.5-oz) yellow cake mix |
| 1 | pack | (3.75-oz) instant vanilla pudding mix |
| 4 | Eggs | |
| ½ | cup | Water |
| ¼ | cup | Oil |
| ⅓ | cup | Dark rum |
| ¼ | pounds | Butter |
| ¼ | cup | Water |
| 1 | cup | Sugar |
| ½ | cup | Dark rum |
Directions
TOPPING
CAKE MIX
GLAZE
From: lynda@.LOCAL.mcc.com (Lynda Kirby) Date: Tue, 15 Mar 1994 17:31:02 GMT Topping: Grease and flour a tube or bundt pan. Sprinkle pecans in bottom of pan.
Cake Mix: Blend & pour cake mix over nuts and bake 1 hr. or until done at 325 degrees. Cool to slightly warm.
Glaze: Melt butter in small saucepan. Stir in sugar and water and boil for 5 minutes. Remove from heat and stir in rum. Turn cake upside down and place on cake platter. Prick holes in top of cake with toothpick or skewer.
Drizzle and smooth glaze on top and sides in layers until glaze is all on cake.
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