Rum cake

Rum cake



  • sugar - 1 c
  • eggs - 4 item
  • chopped pecans - 1 c
  • pkg - 1 3/4
  • butter
  • water - 1/4 c
  • cold water - 1/2 c
  • rum - 1/2 c
  • Wesson or Crisco oil - 1/2 c
  • dark or light rum - 1/2 c
  • yellow cake mix I prefer Butter Recipe brand - 1 (18

How to make rum cake:

Glaze:1/4 lb. butter1/4 c. water1 c. sugar1/2 c. rum Preheat oven to 325°. Grease and flour 10-inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour.

Immediately upon removing from oven, pour glaze over hot cake. (Prick top.) Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Recipe categories: Desserts, Cakes, Low protein.

Rum cake
Average rating: 3 of 5, total votes: 4
Cook. Time: PT0M
Total Time: PT0M

Cause of complaint:

Related ingredients:
sugar, eggs
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