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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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NUTTY RUM CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Sachse Texas in 1987. Ingredients:
1 cup chopped pecans |
1 package yellow cake mix |
1 small package instant vanilla pudding mix |
4 eggs |
1/2 cup cold water |
1/2 cup vegetable oil |
1/2 cup dark rum |
glaze |
1 stick butter |
1/4 cup water |
1 cup granulated sugar |
1/2 cup dark rum |
Directions:
1. Preheat oven to 325 then grease and flour a tube pan and sprinkle nuts in pan.
2. Mix remaining cake ingredients and beat well the pour batter over nuts in pan and bake 1 hour.
3. Cool on wire rack 15 minutes then invert on serving plate and remove pan.
4. To make glaze melt butter in saucepan then stir in water and sugar and bring to boil
5. Boil 5 minutes stirring constantly then stir in rum.
6. Poke holes in top of cake with a toothpick then drizzle glaze evenly over cake.
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