Yum Rum Cake
From msolerebel 16 years ago
- 60 minutes to make
- Serves 12
This is a must have during Christmas. This cake can be baked ahead of time and frozen. It seems to get more moist everyday. The Rum gives it a very different flavor from other pound cakes.
Ingredients
- 1 cup chopped pecans shopping list
- 1Pkg yellow cake mix shopping list
- 1 Pkg. instant vanilla pudding shopping list
- 4 eggs shopping list
- 1/2 cup cold water shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup Bacardi dark rum shopping list
- Glaze: shopping list
- 1/4 cup butter shopping list
- 1/4 cup water shopping list
- 1 cup sugar shopping list
- 1/2 cup Bacardi dark rum shopping list
How to make it
- Preheat oven to 350.
- Grease and flour a 10" tube pan.
- Sprinkle pecans over bottom of pan.
- Mix all ingredients together.
- Pour batter over pecans in pan.
- Bake 1 hour.
- Set on rack to cool.
- Place on serving plate and prick holes in top of cake.
- Glaze:
- Melt Butter in sauce pan.
- Stir in water and sugar and boil for 5 minutes. When boiling add Rum.
- Drizzle over Cake
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