|
|
A moist and delicious,
'cake-mix-easy' rum cake with an easy butter rum glaze.
Easy
Rum Cake with Glaze
- 1 1/2 cups chopped pecans
- 1 (4-ounce) package instant
vanilla pudding
- 4 large eggs
- 1 (18.25-ounce) package
yellow cake mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup dark rum
-
- Glaze:
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
- Preheat oven to 325°F
(160°C). Grease and flour tube pan. Sprinkle 1/2 cup nuts in bottom of pan evenly.
- Combine cake mix, pudding,
eggs, water, oil and rum. Beat at medium speed 4 minutes. Beat in remaining 1 cup nuts with
mixer just until blended.
Pour into prepared tube pan.
- Bake for 1 hour, or until
cake tests done when
wooden pick inserted in center comes out clean. Transfer to rack and let cake stand
10 to 15 minutes before removing from pan and prick holes in top and sides. Drizzle
glaze over top and sides.
- For Glaze: Melt butter
in saucepan. Stir in water and sugar. Bring to boil and
remove from heat. Stir in
rum and mix well. Glaze cake.
Makes 12 servings.
loading
|
|
|
