Rum Cake Recipe

12 ingredients
11 steps

Ingredients

  • 1 1/2 c. pecans or possibly black walnuts, minced
  • 1 yellow cake mix
  • 2 sm. boxes French vanilla instant pudding
  • 4 Large eggs
  • 1/2 c. cool water
  • 1/2 c. Wesson oil
  • 1/2 c. Bacardi Dark rum (80 proof)
  • GLAZE
  • 1/4 lb. butter
  • 1/4 c. water
  • 1 c. granulated sugar
  • 1/2 c. Bacardi dark rum

Directions

  1. 1
    Preheat oven to 325 degrees.
  2. 2
    Grease 10 inch tube pan.
  3. 3
    Sprinkle 1 c. of nuts over bottom of pan.
  4. 4
    Mix all cake ingredients together including 1/2 c. nuts.
  5. 5
    Pour batter over nuts and bake for 1 hour.
  6. 6
    Cold.
  7. 7
    Put on serving plate and brush glaze proportionately over top and sides.
  8. 8
    Allow cake to absorb and repeat till all the glaze is used up.
  9. 9
    To mix glaze heat butter in saucepan, stir in water and sugar.
  10. 10
    Boil 5 min, stirring constantly.
  11. 11
    Remove from heat and stir in rum.

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