Rum Cake

Ann Dodd, F.H.S.

Cake:

  • 1 cup chopped pecans
  • 1 box yellow cake mix
  • 1 (3 3/4 oz) vanilla instant pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup Wesson® oil
  • 1/2 cup Bacardi® dark rum

Glaze:

  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Bacardi® rum

Preheat oven to 325°. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

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





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