Directions:
- Grease and flour 12 inch 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 until all the glaze is used up.
- Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 678.51 Kcal (2841 kJ) | ||
| Calories from fat | 319.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.5g | 55% | |
|---|---|---|---|
| Cholesterol | 74.87mg | 25% | |
| Sodium | 445.82mg | 19% | |
| Potassium | 135.91mg | 3% | |
| Total Carbs | 78.52g | 26% | |
| Sugars | 39.69g | 159% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 94.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 447.16 Kcal (1872 kJ) | ||
| Calories from fat | 210.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.4g | 55% | |
|---|---|---|---|
| Cholesterol | 49.34mg | 25% | |
| Sodium | 293.81mg | 19% | |
| Potassium | 89.57mg | 3% | |
| Total Carbs | 51.75g | 26% | |
| Sugars | 26.16g | 159% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 4.06g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 7% | |
| Calcium | 62.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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