Mom's Best Rum Cake Makes 14 servings.
Cake: 1 package (18.25 ounces) yellow cake mix 1 package (3.5 ounce) instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup rum 1/2 cup chopped pecans Glaze: 3 tablespoons butter 1/4 cup water 1 cup sugar 1/2 cup rum To prepare oven, baking pan: Preheat oven to 325 degrees. Grease and flour 10-inch tube pan or bundt pan. To make cake batter: In bowl, combine cake mix and pudding mix. In another bowl, beat eggs, water, oil and rum until frothy. Add cake and pudding mixture. Beat until well mixed. Spread pecans evenly over bottom of prepared pan. Pour batter over pecans. To bake cake: Bake for 60 minutes or until toothpick comes out dry when inserted in center. To make glaze: During last 20 minutes of baking time, combine butter, water and sugar in sauce-pan. Bring to a boil over high heat. Reduce heat to medium. Boil rapidly, stirring frequently, until very thick and syrupy and glaze has been reduced. Remove from heat. Add rum. To glaze cake: Cool cake on rack for 5 minutes. Remove cake from pan. Place cake, right side up, on serving dish. While cake is still hot, use toothpick to poke holes all over top of cake. Immediately spoon glaze over top of cake. Let sit at room temperature for 1 day. Then refrigerate. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
