Rum cake
Rum cake
Ingredients/Components
- sugar - 1 c
- eggs - 4 item
- chopped pecans - 1 c
- pkg
- butter
- water - 1/4 c
- cold water - 1/2 c
- vegetable oil - 1/2 c
- yellow cake mix - 1 item
- Bacardi dark rum 80 proof - 1/2 c
- rum same as cake - 1/2 c
How to make rum cake:
Glaze:1/4 lb. butter1/4 c. water1 c. sugar1/2 c. rum (same as cake) Preheat oven to 325°. Grease and flour Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and add rum. Decorate with cherries and border with whipped cream.
Recipe categories: Desserts, Cakes, Low protein.
Rating:
Related ingredients:
butter, softened, sugar, butter
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