Rum Cake Recipe
Moist Rich Rum Cake Company is coming! Now there’s a reason to make dessert. A box yellow cake fancied up creates a cake rich in flavor and pretty as a picture! Back in the storage closet I have a Bundt pan that I save for special occasions… or just when I can THINK of some way to use it. This is perfection.
Cake serves 12
1 c chopped or walnuts
1 (18 ½ oz.) yellow cake mix
1 (3 ¾ oz.) package Jell-O vanilla instant pudding & pie filling
½ c cold water
½ c vegetable oil
½ c rum
1 stick butter
¼ c water
½ c dark rum
1 c sugar
Preheat oven to 325 degrees.
Grease and flour 10” tube pan or a 12 c Bundt pan. Sprinkle nuts over the bottom of pan.
Mix all cake ingredients together, and pour batter over the nuts.
Bake 1 hour. Cool. Slide a knife down side to ease the cake out, then invert onto a serving plate.
Prick top in several places (so that the glaze, when applied, goes down into cake). Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Best made a day early so that the whole cake absorbs the glaze. Cut in small pieces, as this is a rich cake.
Join Us byDeborahonWednesday, April 25, 2012Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Cake,Deborah,Dessert,Recipe