| Mom s Rum Cake
| Yields: 14 servings |
"I got this from my mom. When she makes it, we all fight over it. It s delicious and easy to make." INGREDIENTS: | 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil | 1/2 cup rum 1/2 cup chopped pecans 3 tablespoons butter 1/4 cup water 1 cup white sugar 1/2 cup rum | DIRECTIONS: | 1. | Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. | | 2. | Combine cake mix and pudding mix. | | 3. | In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans. | | 4. | Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom) | | 5. | To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it s very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate. | |
