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Rum Cake

Posted By Jennifer On December 22, 2006 @ 9:43 pm In cakes | Comments Disabled

Read more about this rum cake at Bake or Break.

Cake

  • 1 cup chopped pecans
  • 1 package yellow cake mix (18.5 ounces)
  • 1 package instant vanilla pudding (3.75 ounces)
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup cooking oil (e.g. canola oil)
  • 1/2 cup rum
Preheat oven to 325 degrees. Grease/flour/spray a 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts in the bottom of the pan. Set aside.Mix together cake mix and remaining ingredients. Pour batter into pan over nuts. Bake for about an hour, or until done. Let cake cool.Invert cake onto serving plate. Prick all over the top of the cake with a toothpick.

Rum glaze

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup rum
Melt butter in a saucepan over medium heat. Stir in water and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat, and gradually add rum while continuing to stir.Drizzle part of the glaze over cake. Allow cake to absorb the glaze. Repeat with remaining glaze until all used.Note: As an alternative, use 3/4 cup sugar and add 1/4 cup corn syrup to help prevent the granulated sugar from crystallizing.

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