Rum cake

Rum cake

Ingredients/Components

• sugar - 1 c
• eggs - 4 item
• water - 1/4 c
• cold water - 1/2 c
• oil - 1/2 c
• rum - 1/2 c
• yellow cake mix - 1 item
• 4 oz - 1 (3
• dark rum - 1/2 c
• chopped walnuts or pecans - 1 c
• butter 1 stick

How to make rum cake:

Glaze:1/4 lb. butter (1 stick)1/4 c. water1 c. sugar1/2 c. rum Grease and flour three 7 7/8 x 3 3/4 x 2-inch loaf pans. Mix all cake ingredients except nuts together. Pour batter into pans and sprinkle nuts on top. Bake at 325° about 40 minutes. Cool. Prick top and pour glaze over cake; leave in pans.

Bundt Pan: Grease and flour pan. Sprinkle nuts over bottom and pour in batter. Bake at 325° for 1 hour. Cool. Invert on serving platter; prick top and drizzle glaze over top and sides. Let glaze soak in.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat; stir in rum. Drizzle over cake.

Recipe categories: Desserts, Cakes, Low protein.