Steph’s Recipes: CLASSIC RUM CAKE

Classic Rum Cake is delicious in Spring or Autumn

Classic Rum Cake is delicious in Spring or Autumn

CLASSIC RUM CAKE

1 cup chopped pecans or walnuts

1 pkg yellow cake mix

1  3 ¾  oz pkg Jello-O Vanilla Instant Pudding and Pie Filling

4 eggs

½ cup cold water

½ cup vegetable oil

½ cup Bacardi dark rum (80 proof)

Glaze

¼ lb butter

½ cup water

1 cup sugar

½ cup Bacardi dark rum (80 proof)

Preheat oven to 325 F.  Grease and flour 10” tube or 12 cup Bundt pan.  Sprinkle nuts over bottom of pan.  Mix all remaining cake ingredients together  Pour batter over nuts.  Bake 1 hour.  Cool.  Invert on serving plate.

Make glaze by melting butter in saucepan.  Stir in water and sugar.  Boil 5 minutes stirring constantly .  Remove from heat.  Stir in rum.

Prick top of cake.  Drizzle and smooth glaze evenly over top and sides of cake.  Allow cake to absorb glaze.  Repeat till glaze is used up.

Optional:  Decorate with whipped cream.


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