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Festive Rum Cake

Microwaverina's picture
Ingredients
  Finely chopped pecans/Finely chopped walnuts 1 Cup (16 tbs)
  Yellow cake mix 18 1⁄4 Ounce (1 Package)
  Instant vanilla pudding mix 3 3⁄4 Ounce (1 Package)
  Eggs 4
  Water 1⁄2 Cup (8 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Dark rum 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Sugar 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Dark rum 1⁄4 Cup (4 tbs)
Directions

Sprinkle nuts in well-greased 16 cup fluted tube dish.
In large bowl, with electric mixer, combine cake mix, pudding mix, eggs, water, oil and rum; beat at medium speed 4 minutes.
Pour batter evenly over nuts.
Cook at LOW 10 minutes and at MEDIUM-HIGH 6 to 8 minutes or until toothpick inserted near center comes out clean.
To dry top of cake, cover with wax paper last 2 minutes of cooking.
Let stand, uncovered, 15 minutes.
Meanwhile, in 2-cup glass measure combine butter, sugar and water; mix well.
Cook at HIGH 2 to 2 1/2 minutes; stir in rum.
Prick top of cake; drizzle half of Rum Glaze over cake (to absorb).
Invert cake onto serving platter and prick top and sides of cake; drizzle cake with remaining glaze.
Store, covered, until ready to serve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Drink: 
Alcohol

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