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Grandma's rum cake

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Ingredients/Components

cup chopped nuts walnuts or pecans - 1 item
eggs - 4 item
Yellow cake mix Duncan Hines - 1 pkg
Regular vanilla pudding not instant
cup cold water - 1/2 item
cup Wesson or Crisco oil - 1/2 item
cup Bacardi light rum - 1/2 item
Glaze:1 stick butter or margarine
cup water - 1/4 item
cup sugar - 1 item
cup Bacardi - 1/2 item

How to make grandma's rum cake:

Glaze:1 stick butter or margarine1/4 cup water1 cup sugar1/2 cup Bacardi Preheat oven to 325°. Grease and flour a 10-inch tube pan or Bundt pan. Sprinkle chopped nuts into bottom of pan. Mix Bacardi and water together, then combine all cake ingredients. Pour batter over nuts. Bake for 1 hour. Top warm cake with Glaze

Glaze: Approximately 10 minutes before cake is done, melt 1 stick butter in a saucepan for glaze. Stir in water and sugar; boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. While cake is warm, pour glaze over cake, reserving some glaze. (Cake is still in Bundt pan while adding glaze.)Allow glaze to soak in and pour remaining glaze over cake.

Optional Garnish: Ready spread cream cheese frosting. Warm 3 tablespoons of ready spread frosting and 1 teaspoon water in a non-stick pan until creamy consistency is formed. Pour over top of cake and add more nuts.

Hint: This cake gets better the longer it stays in the Bundt pan with glaze. Best to bake a day before serving to let glaze soak in and moisten cake. When ready to serve, invert on plate.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

Average rating: 3, total votes: 3

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