Holiday rum cake

Holiday rum cake

Ingredients/Components

• eggs - 4 item
• granulated sugar - 1 c
• pkg - 1 3/4
• butter - 1/4 lb
• cold water - 1/2 c
• Wesson oil - 1/2 c
• dark rum - 1/2 c
• chopped pecans or any desired nuts - 1 c
• 80 proof dark rum - 1/2 c
• Use 3 eggs instead of 4 and 1/3 cup of oil instead of 1/2

How to make holiday rum cake:

*If you use cake mix with pudding already in the mix, omit the instant pudding. Use 3 eggs instead of 4 and 1/3 cup of oil instead of 1/2.Glaze:1/4 c. water1/4 lb. butter1/2 c. dark rum1 c. granulated sugar Melt butter; stir in sugar and water. Boil on medium heat for 7 minutes, stirring constantly. Stir in rum.

Preheat oven to 325°. Grease and flour 12-cup Bundt pan. Spread nuts over bottom of pan. Mix ingredients thoroughly and pour over nuts. Bake 1 hour, then cool.

Invert on cake plate. Prick top with toothpick. Brush glaze over top and sides. Allow cake to absorb glaze.

Recipe categories: Desserts, Cakes, Egg.