RUM CAKE

INGREDIENTS:

1 cup nuts, pecan or walnut, chopped
1 package (18-1/2 oz) yellow cake mix
1 package (3-1/2 oz) Jell-o Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup rum (I prefer Prichard 's Tennessee Fine Rum)

GLAZE

1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

OPTIONAL: Whole maraschino cherries; sugar frosting; whipped cream

Preheat over to 325 degrees. Grease and flour a 10-inch tub or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1-hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

For glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, starring constantly. Remove from heat. Stir in rum. Optional: decorate with whole maraschino cherries and border of sugar frosting or whipped cream.

 

 

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Noah@SemperFidelisNoah.com


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