Rum Cake
Ingredients:
- chopped pecans OR walnuts - 1 cup
- yellow cake mix - 1 box
- vanilla instant pudding - 3 3/4 ounce box
- eggs - 4
- cold water - 1/2 cup
- vegetable oil - 1/2 oil
- dark rum (80 proof) - 1/2 cup
- butter - 1/2 cup
- cold water - 1/4 cup
- sugar - 1 cup
- dark rum (80 proof) - 1/2 cup
Instructions:
Grease and flour a 12 cup Bundt pan; sprinkle nuts in pan; set aside.
In a bowl, mix together cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup rum. Pour over the nuts in the pan. Bake in preheated 325 degree oven for 1 hour. Cool, invert onto serving plate. NOTE : (If using cake mix with pudding already in it, omit instant pudding, use 3 eggs, 1/2 cup cold water, 1/3 cup oil, 1/2 cup oil.)
Prepare glaze -- in a saucepan melt butter, stir in 1/4 cup water and sugar, stirring constantly boil for 5 minutes. Remove from heat, stir in rum. Prick top of cake, slowly spoon glaze over cake. Allow cake to absorb glaze, repeat until all the glaze is used. Garnish with dollops of whipped cream.
