Rum Cake¶
Barbara Peterman
Laura Peterman
- 1 cup chopped pecans
Cake:
- 18 ½ oz pkg yellow cake mix
- 3 ¾ oz pkg vanilla instant pudding
- 4 eggs
- ½ cup cold water
- ½ cup vegetable oil
- ½ cup dark rum (80 proof)
Glaze:
- ¼ lb margarine
- ¼ cup water
- 1 cup granulated sugar
- ½ cup dark rum (80 proof)
Preheat oven to 325°F. Grease and flour a 10 inch tube or 12 cup bundt pan. Sprinkle pecans over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt margarine in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Serve with whipped cream.
Optional: Decorate with border of sugar frosting or whipped cream.