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Rum Cake Recipe

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This recipe for Rum Cake is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped pecans or walnuts
1 yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum

1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Directions:
Directions:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. 10 min before cake is done make rum topping sauce. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Invert cake on cooling rack. Prick top with fork. Put cake back in bundt pan, prick bottom of cake. Drizzle 3/4 of glaze over bottom of cake and let run down into bundt pan (if you use it all the cake might be too mushy). Invert cake onto serving plate. Serve with vanilla ice cream or whipped cream.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
25 min.

 

 

 

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