Saturday, December 14, 2013

HOLIDAY RUM CAKE

Cake:
1 C chopped pecans or walnuts
1 box yellow cake mix
1   3 3/4 pkg vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum 80 proof
(if using yellow cake mix with pudding already in mix, omit the pudding and use 3 eggs instead of 4 , and  1/3 cup oil in stead of 1/2.)
Glaze:
1/4 lb butter
1/4 cup water
1 cup granulate sugar
1/2 cup dark rum
Preheat oven to 325, Grease and flour 10 inch tube pan or a 12 cup bundt pan. Sprinkle nuts in pan.  Mix all ingredients for cake and pour batter over nuts. Bake 1 hour.
Coll, invert on serving plate. Prick top with tooth pick all over top and sides. ***see glaze recipe below***Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze , Repeat until glaze is used up.

Glaze: Melt butter in sauce pan stir in water and sugar, boil 5 minutes, stirring constantly. Remove from heat and stir in rum. 
I make this every year at Christmas time. It is always a huge hit.

1 comment:

Divalicias said...

Wow! When I was in college -- this cake was all the rage -- so good and boozy. I have been telling my college-age kids about it and could not find the recipe anywhere. Thank you!