Rum cake #06
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Duncan Hines golden butter cake mix | |
| 3 | Eggs | |
| ½ | cup | Vegetable oil |
| ½ | cup | White or golden rum |
| ½ | cup | Water |
| 1 | pack | (small) instant vanilla pudding |
| ⅓ | cup | Chopped pecans (optional) |
| 1 | Stick butter | |
| ¼ | cup | Rum |
| 1 | cup | Sugar |
Directions
GLAZE
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:22 +0200 From: vvdat@... (Deborah A. Griffin) Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes.
While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done.
Glaze: Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes.
Remove from pan.
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