Tuesday, March 4, 2008

#2 Rum Cake

1 cup chopped pecans or walnuts
1 yellow cake mix (with pudding in the mix)
3 eggs
1/2 cup cold water
1/3 cup oil
1/2 cup dark rum (can sub light rum if that is what you have on hand)

Grease a 10" tube or 12 cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix remaining ingredients together. Pour batter over nuts. Bake one hour at 325 degrees. Cool and invert on serving plate.

1 stick butter (don't sub margarine)
1/4 cup water
1 cup sugar
1/2 cup dark rum

Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Prick cake top and sides with a fork. Spoon and brush glaze evenly over the top and sides of cake. Allow the cake to absorb glaze. Repeat until all the glaze is used up.

This has been one of Paul's favorite cakes over the years. Especially good with whipped cream. Ok, I put whipped cream on all cakes. Reminds me of Sunday coffee time.

No comments: