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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was wondering what this cake would be like slicing it up and making french toast out of it? Well, all I know is that the cake continues to get moist as time goes by. . .if it lasts that long. Mine never does! Read more ! =D Ingredients:
1 c. chopped, toasted pecans or walnuts, whichever you prefer |
1 18 1/2-ounce yellow cake mix |
1 1 3/4-ounce (4-serving) instant vanilla pudding mix |
4 eggs |
1/2 c. cold milk |
1/2 c. vegetable oil |
1/2 c. bacardi dark rum. . .i believe i used appleyard (sp ) jamaican rum this last time |
glaze |
1/2 c. butter (1 cube) |
1/4 c. water |
1 c. sugar |
1/2 c. dark rum |
Directions:
1. Cake:
2. Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over the top of the cake. Use pastry brush or spoon to put extra dripping back on cake.
3. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
4. **Note: The rum will cause steam. Be careful not to burn yourself.
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