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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is another one of my Granny's recipes. Ingredients:
1 cup pecans or 1 cup walnuts, chopped |
1 (8 ounce) package duncan hines yellow cake mix |
1 (3 3/4 ounce) package jell-o vanilla flavor instant pudding and pie filling mix |
4 eggs |
1/2 cup cold water |
1/2 cup oil |
1/2 cup bacardi dark rum (80 proof ) |
1/2 cup butter (1 stick) |
1/4 cup water |
1 cup granulated sugar |
1/2 cup bacardi dark rum (80 proof ) |
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides.
9. GLAZE:.
10. Melt butter in saucepan.
11. Stir in water and sugar.
12. Boil for 5 minutes, stirring constantly, and remove from heat.
13. Stir in rum.
14. You may decorate with whipped cream before serving.
15. Notes :.
16. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
17. This CAN be made MONTHS ahead of the holidays and frozen! HOWEVER, DO NOT forget to take it out and thaw a COUPLE of days BEFORE SERVING! You MUST give it TIME to absorb the rum AND to mellow BEFORE serving! (OTHERWISE it is like being served a VERY STRONG shot of RUM!).
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