Rum Cake
Rum Cake
*Pam’s recipe
Ingredients
½ c. brown sugar
½ c. chopped pecans or walnut
1 box yellow cake mix
3.4 oz. package vanilla cook-and-serve pudding mix
4 eggs
½ c. water
½ c. oil
½ c. dark rum
Glaze
¾ c. butter
1 ½ c. sugar
¼ c. water
¾ c. dark rum
Instructions
Preheat oven to 325 degrees and thoroughly grease a Bundt pan. Sprinkle the brown sugar and nuts in the bottom of the pan.
Add cake mix and pudding mix to the bowl of an electric mixer. Crack in the eggs and add water, oil, and rum. Mix the batter until it is smooth.
Pour batter into the prepared pan and bake cake for 50-60 minutes. When the cake has about 10 minutes left of cooking time, make the glaze.
Melt the butter and sugar together in a saucepan over medium heat. Then add water and bring the mixture to a boil for 4-5 minutes, or until thick. Carefully add the rum and cook for 1 more minute.
Remove the cake from the oven and let stand 5 minutes. Use a skewer or long toothpick, and poke holes all over the surface of the cake. Drizzle half the glaze over the surface of the cake, then let the cake sit for about 10-15 minutes. Carefully invert the cake onto a platter and very slowly drizzle the rest of the glaze over the top of the cake.