|
|
|
Desserts
Rum Cake
- 1 Cup chopped pecans
- Whole pecans
- 1 pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. instant vanilla pudding
- 4 eggs
- 1/2 Cup cold water
- 1/2 Cup Wesson oil
- 1/2 Cup dark rum
- 2 TBSP Confectioner's Sugar
GLAZE:
- 1/4 lb. butter
- 1/4 c. water
- 1 c. granulated sugar
- 1/2 c. dark rum
Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup rum together.
Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up.
Decorate top of cake with whole pecans, coat cake with sprinkled confectioner's sugar.
To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.
|
|