Rum cake #05

Yield: 12 Servings

Measure Ingredient
½ cup Nuts (pecans; walnuts or black walnuts)
1 pack Yellow cake mix without pudding mix
1 pack (4-servings) vanilla pudding mix; regular or instant
4 \N Eggs
½ cup Vegetable oil
½ cup Water
½ cup Light rum
1 \N Stick margarine or butter
1 cup Sugar
¼ cup Water
½ cup Light rum


Spray a 10-cup Bundt pan or angel food (tube) cake pan with non-stick vegetable spray or grease it well with vegetable shortening. Dust with flour. Sprinkle bottom with nuts. (A few chopped and drained maraschino cherries may be included.)

Heat oven to 325 degrees.

In a large mixing bowl, combine cake and pudding mixes. (NOTE: most cooks who favor this recipe also prefer the Duncan Hines cake mix, which I believe still excludes pudding mix.) Add eggs, oil, water and rum. Beat with an electric mixer about 3 minutes or by hand until smooth. Turn batter into the prepared pan. With a table knife cut through the batter to eliminate large air bubbles. Or whack the pan smartly on the counter.

Bake for 1 hour or until a food pick thrust into the cake comes out clean.

Shortly before the cake is done, make the sauce by placing the margarine, sugar and water in a saucepan. Bring the mixture to a boil and boil for 1 minute. Remove from heat and stir in the rum.

When the cake is done, remove it from the oven. Leave it in the pan and immediately punch holes in the top with a cake tester or food pick. While the cake and sauce are still warm, pour the sauce over the cake slowly so it can be absorbed. Let sit until completely cool, then turn out onto a platter. Let stand overnight. Makes 12-14 servings.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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