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