Rum cake (becky's favorite)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped pecans |
| 18½ | ounce | Pkg yellow cake mix |
| 3 | Eggs | |
| ½ | cup | Cold water |
| ⅓ | cup | Oil |
| ½ | cup | Dark rum (80 proof) |
| Glaze | ||
| ¼ | pounds | Butter |
| ¼ | cup | Water |
| 1 | cup | Granulated sugar |
| ½ | cup | Dark rum (80 proof) |
Directions
Cake
Preheat oven to 325 F. Grease and flour 10" 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.
Optional: Decorate with border of sugar frosting or whipped cream.