Rum Cake I recipe
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- 1 cup chopped walnuts 1 (18.25 ounce) package yellow cake mix ½ cup dark rum 4 eggs ½ cup water ½ cup vegetable oil 1 (3.5 ounce) package instant vanilla pudding mix ¼ cup butter ½ cup white sugar ⅛ cup water ¼ cup dark rum
Nutrition Info
- 485 caloriescarbohydrate: 51 gcholesterol: 73 mgfat: 26.1 gfiber: 1.1 gprotein: 5.5 gsaturatedFat: 5.5 gservingSize: -sodium: 451.7 mgsugar: 33.5 gtransFat: : -unsaturatedFat: : -
Directions Rum Cake I
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!