Rum Cake

Posted in : Clara Ward, Dessert, Recipe on by : Clara Ward

Rum Cake

Clara Ward
Course Dessert

Ingredients
  

  • 1 cup chopped pecans
  • 1 18 1/2 oz. pkg. yellow cake mix
  • 1 3 3/4 oz. pkg. Jell-O vanilla instant Pudding and Pie Filling
  • 4 eggs
  • 1/4 cup oil
  • 1/2 cup cold water
  • 1/2 cup Barcardi dark rum can use light, but dark gives better flavor
  • 1/4 lb. butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Barcardi dark rum

Instructions
 

  • Preheat oven to 325 degrees F.
  • Grease and flour 10 inch tube or 12-cup Bundt pan.
  • Sprinkle nuts over bottom of pan.
  • Mix all cake ingredients together.
  • Pour batter over nuts.
  • Bake 1 hour,
  • Cool.
  • Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
  • Repeat till glaze is used up. (Jana is very good at doing this! It takes a lot of patience.)
  • Glaze:
    – 1/4 lb. butter
    – 1/4 cup water
    – 1 cup granulated sugar
    – 1/2 cup Barcardi dark rum
  • For glaze, melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes stirring constantly.
  • Remove from heat.
  • Stir in rum.

Notes

Barcardi
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