Rum cake

Rum cake



  • yellow cake mix - 1 (18
  • pkg - 1 3/4
  • eggs - 4 item
  • salad oil - 1/2 c
  • water - 1/2 c
  • Bacardi dark rum - 1/2 c
  • chopped pecans - 1 c
  • Grease and flour 10-inch tube or 12-cup Bundt pan
  • rum - 1/2 c
  • margarine - 1/2 c

How to make rum cake:

Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle chopped pecans over bottom of pan. Stir dry pudding mix into the cake mix. Mix the cake ingredients together as per package directions. Pour cake batter over the nuts. Bake 1 hour. Cool in pan for 25 minutes; then invert on serving plate to finish cooling. Prick top of cake. Drizzle glaze over top and sides allowing cake to absorb it. Repeat until glaze is used.Glaze:1 c. sugar1/2 c. rum1/4 c. water1/2 c. margarine Boil water, sugar and butter for 5 minutes, stirring constantly. Remove from heat and stir in rum.

Recipe categories: Desserts, Cakes, Low protein.

Rum cake
Average rating: 3 of 5, total votes: 3
Cook. Time: PT0M
Total Time: PT0M

Cause of complaint:

Related ingredients:
sugar, eggs, vanilla, vanilla extract, salt, chopped nuts
You may be interested in these recipes: