Rum cake

Rum cake

Rum cake

Rum cake photo 1
Rum cake photo 2
Rum cake photo 3


  • eggs - 4 item
  • granulated sugar - 1 c
  • pkg - 1 1/2
  • butter
  • water - 1/2 c
  • cold water - 1/2 c
  • chopped pecans or walnuts - 1 c
  • Wesson oil - 1/2 c
  • dark rum - 1/2 c

How to make rum cake:

Glaze:1/4 lb. butter1/2 c. water1 c. granulated sugar1/2 c. dark 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. 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, stir in rum.

Recipe categories: Desserts, Cakes, Low protein.

Rum cake
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT0M
Total Time: PT0M

Cause of complaint:

Related ingredients:
sugar, cinnamon, eggs, vanilla
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