Holiday Rum Cake
Makes 12
18 ounce commercial yellow cake mix
1 small package instant vanilla pudding mix
1/2 cup water
1/2 cup rum
1/2 cup oil
4 eggs
1 cup sugar
1/4 cup water
1/4 cup rum
1 stick oleo (butter)
1/2 cup raisins
Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum,
oil and eggs for 2 minutes. Spray a bundt or tube pan with a non stick cooking
spray. Bake in preheated 325 degree oven for an hour. Prepare hot sauce just
before the cake is finished baking. In heavy frying pan heat 1 cup sugar, 1/4
cup water, 1/4 cup rum, oleo, and raisins. While stirring, boil mixture for 2 -
3 minutes. Remove cake from oven. While in pan, slowly pour hot sauce over cake
and let the cake cool in the pan for 30 minutes before flipping onto cake
plate.
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