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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a family favorite. No one makes a rum cake like Aunt Grace (except other people who have this recipe). Ingredients:
1 (18 ounce) box yellow cake mix (moist recipe) |
1 (3 1/2 ounce) package instant vanilla pudding |
4 eggs |
1/2 cup dark rum |
1/2 cup water |
1/2 cup cooking oil |
1 cup chopped pecans (aunt grace does not add these) (optional) |
1/4 cup butter |
2 tablespoons water |
1/2 cup sugar |
1/4 cup dark rum |
Directions:
1. Cake:.
2. Grease and flour (or Pam) bundt cake pan.
3. Sprinkle chopped pecans around bottom of pan.
4. Whisk together cake and pudding mix.
5. Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
6. Pour batter into pan and bake at 350° for 1 hour.
7. Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
8. Pour glaze over top and let sit for at least one hour (longer is better).
9. Glaze:.
10. Mix together water, sugar and butter in saucepan.
11. Bring to a boil; boil over medium for 5 minutes, stirring constantly.
12. Mixture will become thick and begin to pull away from saucepan.
13. Add rum-keep face away from saucepan to avoid alcohol cloud that will form.
14. Stir vigorously and remove from heat; pour over cake.
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