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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love this delicious cake. Our faculty made a collection of recipes in 1978 to raise money for our school. This recipe was in that cookbook. I've named it after the teacher who contributed it to our cookbook. Ingredients:
1 (18 ounce) duncan hines yellow cake mix (not butter) |
1 (3 1/2 ounce) package french vanilla instant pudding |
4 eggs |
1/2 cup spiced rum (i use captain morgan's spiced rum) |
1/2 cup water |
1/2 cup oil |
1 cup pecans, chopped |
Directions:
1. 1. Grease and flour a bunbt pan.
2. 2. Put chopped pecans in bottom of pan, of if you choose, you can add pecans to the batter.
3. 3. Put all ingredients in a bowl and mix with a spoon.
4. 4. Pour cake batter into bunbt pan.
5. 5. Bake at 325 degrees oven for one hour.
6. 6. While cake is baking, bring to boil and remove from fire:.
7. 1 stick of unsalted butter, 1/4 cup spiced rum, 1/4 cup water, and 1 cup of sugar.
8. 7. When cake come out of oven, pour 1/3 glaze on cake while it is still in the pan, let soak inches Repeat.
9. 8. Remove cake from pan, turn over onto serving platter, and pour rest of glaze on top of cake.
10. 9. Freezes great!
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