Rum Cake

Rum Cake

Rum Cake

This recipe is tried and proven, time and time again. It is moist, beautiful, and delicious. The rum actually makes it even better the next day as it acts as a preservative. You will find it freezes well too. That is if you have any left over to freeze.

Cooking time: 1 hour
Preparation time: 20 minutes
Serves: 12


Ingredients

Rum Cake Ingredients

Rum Cake Ingredients

Cake

  • 1 cup chopped pecans
  • ¼ cup melted butter
  • 1 yellow cake mix
  • 1- 1 3/4 oz. Instant pudding box (serves 4)
  • 3 large eggs
  • ½ cup cold water
  • ½ cup vegetable oil
  • ½ cup rum

Glaze

  • ¼ cup butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup rum

Method

1. Preheat oven to 325 degrees.

2. Sprinkle nuts in bottom of pan. Cover with melted butter.

3. Mix together in a large bowl, the cake mix, pudding, eggs, water, oil, and rum.

Rum Cake Batter

Rum Cake Batter

4. Pour batter over the nuts.

5. Bake for 1 hour. Cool and turn onto serving plate.

Glaze

1. Prick top gently with a fork.

2. Melt butter, water, sugar, stirring constantly.

3. Remove from heat. Add rum.

4. Drizzle over cake.

Rum Cake is ready to serve.

Rum Cake

Rum Cake

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