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How To make Rum Cake

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Ingredients
1
cup
pecans, finely chopped
18 1/2
oz
yellow cake mix, no pudding
1
pk
vanilla pudding mix (small)
4
each
egg
1/2
cup
cold water
1/2
cup
wesson oil
1/2
cup
dark bacardi rum
 
 

 
 

GLAZE:


1/4
pound
butter
1/4
cup
water
1
cup
sugar
1/2
cup
dark bacardi rum

Directions:
Preheat oven to 325 F. Grease and flour a 10 cup bundt pan. Sprinkle chopped pecans in bottom of pan. Pour batter of water, cake mix, pudding, eggs and oil and rum over the nuts in the pan. Bake 1 hour or until done by toothpick test. Cool and invert over cake rack.
GLAZE: Melt and stir all ingredients except rum over low flame for 5 minutes, keep stirring and wiping sides of pan. Take an ice pick and make many holes in the top of cake, thru the nut coating, after you have made many holes, keep drizzling in the glaze until it is all absorbed. You cannot rush this part. Let the cake sit until dinner, and then enjoy with expresso, or other after dinner liqueur.
This cake will keep well and is better the next day. Will always be very wet inside and moist.

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