Rum cake #10

Yield: 16 Servings

Measure Ingredient
1 cup Chopped pecans (walnuts will do)
1 \N Box (18.5-oz) yellow cake mix (do not use the sort with pudding in the mix)
1 \N Box (3.75-oz) vanilla pudding mix
4 \N Eggs
½ cup Cold water
½ cup Oil
½ cup Rum
¼ pounds Butter
¼ cup Water
1 cup Sugar
½ cup Rum


submitted by: mmf@...

I usually avoid recipes that use cake mix, but this one is a winner. I served this last night at my husband's birthday party, alongside a rather involved Mexican chocolate torte from the pages of Gourmet magazine. The rum cake was a bigger hit.

This recipe comes from Bacardi. About 20 years ago the company displayed this recipe near bottles of rum in the liquor store. That's when my mother first discovered it.

Mix all cake ingredients together. Bake in bundt or tube pan at 325 for one hour. Let cool slightly and remove from pan. Glaze when cool.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; add rum.

In order to glaze the cake, first use a carving fork to poke holes in the top and sides of the cake. Slowly spoon glaze over cake. It will take a while for the cake to soak up all the glaze. Sometimes it is necessary to let the cake stand for five minutes or so in the midst of glazing so it can absord the liquid. Then continue to glaze the cake until the glaze is all used up.




From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

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