Rum cake #02

Yield: 12 Servings

Measure Ingredient
1 cup Pecans or walnuts; chopped
1 \N Box (18.5-oz) yellow cake mix
1 pack (3.75-oz) vanilla pudding mix
4 \N Eggs
½ cup Cold water
½ cup Oil
½ cup Dark rum (80 proof)
¼ pounds Butter
¼ cup Water
1 cup Sugar
½ cup Rum


Preheat oven to 325. Grease & flour a 10-inch tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour & cool. Invert on serving plate. Prick top. Spoon & brush glaze evenly over top & sides of cake. Allow cake to absorb glaze.

Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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