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Rum cake

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Ingredients/Components

eggs - 4 item
butter - 1/2 c
water - 1/2 c
oil - 1/4 c
rum - 1/2 c
pecans or walnuts, chopped - 1 c
instant vanilla pudding 4 serving size - 1 pkg
yellow cake mix * - 1 pkg
Bicardi dark rum or coconut rum - 1/2 c
Sprinkle nuts in bottom of tube pan

How to make rum cake:

Grease and flour a 10-inch tube pan. Sprinkle nuts in bottom of tube pan. Combine remaining ingredients in bowl. Blend and beat at medium speed for 4 minutes. Bake at 325° for 60 minutes or until cake pulls away from sides of pan.

*If using cake mix with pudding, eliminate instant pudding and decrease water by 1/4 cup.

Cool cake in pan for 15 minutes and remove. Glaze inverted.

Put cake on serving plate after piercing with toothpick or knife with warm glaze.Glaze:1 c. sugar1/4 c. water1/2 c. butter1/2 c. rum Boil sugar, water and butter gently for 5 minutes, stirring. Add rum and return to boil, then pour glaze over cake.

Recipe categories: Desserts, Cakes, Low protein.

Rating:

3.5

Average rating: 3.5, total votes: 6

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