Yummy rum cake

8 servings

Ingredients

Quantity Ingredient
1 Box butter pecan cake mix
4 eaches Eggs
½ cup Water, cold
¼ pounds Oleo
¼ cup Water
½ cup Vegetable oil
½ cup Dark rum (80 proof)
1 cup Chopped walnuts
1 cup Granulated sugar
½ cup Dark rum (80 proof)

Directions

GLAZE

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix cake ingredients together. Pour over nutmeats. Bake 1 hour. Cool. Invert on serving plate. Prick top with fork or something equivalent to make fairly large holes in which the glaze seep. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For glaze: Melt oleo in saucepan. Stir in water and sugar. Boil 5 minutes, stir in rum.

This cake may be served with whipping cream if desired.

Submitted By JEROME GREENE On 04-18-95

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