Teatopia

Rum Cake

I finally got to make my rum cake. It turned out really well and very moist. I am pleased because I had difficulty finding a recipe that looked good and I think I hit the jackpot. I brought it to my parents' and everyone loved it. The glaze makes it nice and gooey. :-) Click below for the recipe. Cake: 1 cup chopped, toasted pecans or walnuts 1 18-1/2 ounce yellow cake mix 1 3-3/4 ounce instant vanilla pudding mix 4 eggs 1/2 cup cold milk 1/2 cup vegetable oil 1/2 cup Barcardi dark rum Glaze: 1 stick butter 1/4 cup water 1 cup sugar 1/2 cup Barcardi dark rum Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. Posted by MobileHannah at January 23, 2005 06:15 PM