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Rum Cake

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Submitted by: pbloman

 

A traditional Carribean celebration cake that is very moist and gets its exotic flavor from the rum.
 

Ingredients

  • CAKE
  • 1 cup pecans, chopped
  • 1 (18.25-ounce) yellow cake mix
  • 1 (3.4-ounce) package instant vanilla pudding**
  • 4 eggs, at room temperature
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark (not spiced) or golden rum
  • GLAZE
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup dark (not spiced) or golden rum

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Method

Preheat oven to 375 degrees. Grease and flour a 10-or-12-cup bundt or tube pan. Sprinkle nuts over bottom of pan. In a large bowl, mix together the cake mix, pudding, eggs, water, oil and rum. Pour batter over nuts in prepared pan. Bake 1 hour. Remove from oven and cool in pan on a wire rack about 20 minutes. Run a long sharp knife around the edge of the cake and invert onto serving plate. Poke holes all over the top with a wooden skewer or long-tined fork. Prepare glaze by melting butter in saucepan. Stir in water and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in rum. While cake is still warm, spoon and brush glaze evenly over top, allowing it to seep down sides and into center. Repeat with remaining glaze. Allow cake to absorb glaze and cool completely before cutting.

 

Notes: **Note: If using cake mix with pudding already in the mix, omit the pudding, and use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2. Also, glaze recipe can be cut in half, if desired

 

Number of Servings: 16

 

Submitted by: pbloman ()

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