Rum cake #02
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pecans or walnuts; chopped |
| 1 | Box (18.5-oz) yellow cake mix | |
| 1 | pack | (3.75-oz) vanilla pudding mix |
| 4 | Eggs | |
| ½ | cup | Cold water |
| ½ | cup | Oil |
| ½ | cup | Dark rum (80 proof) |
| ¼ | pounds | Butter |
| ¼ | cup | Water |
| 1 | cup | Sugar |
| ½ | cup | Rum |
Directions
GLAZE
Preheat oven to 325. Grease & flour a 10-inch tube or 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 & brush glaze evenly over top & sides of cake. Allow cake to absorb glaze.
Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
MRS. VICTOR JUENGEL
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .