Rum Cake

Lela Bass, MHS

Cake

  • 1 cup chopped pecans
  • 1 package yellow cake mix
  • 1 package instant vanilla pudding
  • 4 eggs
  • 1/2 cup cod water
  • 1/2 cup oil
  • 1/2 dark rum

Glaze:

  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup rum

Spread nuts in greased Bundt® pan. Mix cake mix, pudding , eggs, water, oil and rum; pour over nuts. Bake 1 hour at 325°.

When cool, puncture cake with fork. Boil butter, water, sugar mixture 5 minutes; add 1/2 cup rum.

Glaze cake.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.