Rum cake

Rum cake

Ingredients/Components

• cinnamon - 1 tsp
• eggs - 4 item
• chopped pecans - 1 c
• pkg - 1 oz
• salt - 1/4 tsp
• chopped nuts - 2 Tbsp
• water - 1/2 c
• nutmeg - 1/2 tsp
• coconut - 1/2 c
• stick butter - 1/2 item
• lemon juice - 2 Tbsp
• Crisco oil - 1/2 c
• 25 oz
• chopped coconut - 2 Tbsp
• rum or eliminate water and use 1 c - 1/2 c
• Grease Bundt pan and dust with sugar
• rum or apricot nectar - 2 Tbsp

How to make rum cake:

Mix first 9 ingredients until velvety; stir in 1 cup nuts and 1/2 cup coconut. Grease Bundt pan and dust with sugar. In bottom of pan, scatter 2 tablespoons of pecans and 2 tablespoons of coconut. Pour cake mix into pan. Bake for 1 hour at 325°. Cool 5 minutes and turn out on plate and glaze.Glaze:1/2 c. sugar1/2 stick butter2 Tbsp. lemon juice2 Tbsp. rum (or apricot nectar) Mix together in a saucepan and boil about 2 minutes. Beat until creamy. Pour over cake. Cover and let stand until cold.

You may use apricot nectar in the recipe instead of rum; either is delicious.

Recipe categories: Desserts, Cakes, Low protein.