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Rum Cake

chef.garcia's picture
Ingredients
For cake
  Eggs 4 , beaten
  Cold water 1⁄2 Cup (8 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Dark rum, 80 proof 1⁄2 Cup (8 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Yellow cake mix 8 1⁄2 Ounce (1 Package)
  Instant vanilla pudding 3 3⁄4 Ounce (1 Package)
For glaze
  Butter 1⁄4 Pound
  Water 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
Directions

Preheat oven to 325 degrees.
Grease & flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan.
Blend all ingredients together very well.
Pour batter over nuts.
Bake for 1 hour; cool.
Invert on serving plate.
Make glaze, by melting butter in saucepan.
Stir in water & sugar.
Boil 5 minutes, stirring constantly.
Remove from heat; stir in rum.
Prick top of cake with fork; spoon & brush glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Drink: 
Alcohol
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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