Easy Rum Cake

Title:
Easy Rum Cake

Yield:
12 Servings

Categories:
Desserts,
Alcohol,
Cakes,
Easy




Ingredients:




------------------------------------CAKE------------------------------------


     1 c  Chopped pecans


     1 pk Yellow cake mix


     1 pk Instant vanilla pudding


     4    Eggs


   1/2 c  Cold water


   1/2 c  Vegetable oil


   1/2 c  Dark rum





-----------------------------------GLAZE-----------------------------------


   1/4 lb Butter


   1/4 c  Water


     1 c  Granulated sugar


   1/2 c  Dark rum


          Sugar frosting or whipped


          -cream, optional





 CAKE: Preheat oven to 325 F. Grease and flour 10-inch tube or square cake


 pan. Sprinkle pecans over bottom of pan. Mix all ingredients for cake


 together, pour batter over pecans in pan. Bake 1 hour. Cool and invert on


 plate. Prick top and drizle glaze evenly over top. We used a nut picker and


 put holes in the cake from the top to the bottom, all around the cake.


 GLAZE: Melt butter in saucepan, stir in water and sugar. Boil 5 minutes


 stirring constantly. Stir in rum. Pour over cake, cool. Cake may be


 decorated with border of sugar frosting or whipped cream. We allowed the


 cake to sit and the glaze ran through and off the cake. Every 30 minutes or


 so, we would spoon the glaze off of the plate and pour it back on the top.


 The glaze finally got stiff enough toward the end that it stuck to the top


 and sides. It was wonderful. Definately TNT: Formatted for MC by


 artguyer@ix.netcom.com and personnally recommended.


 NOTES : Made for Thanksgiving, 1996.


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter 09 Jan 97


 


 Recipe by: Cheryl Schneider's Mom, Barbara 


 


 From: kmeade@ids2.idsonline.com (The Meades)


 


 Date: Thu, 9 Jan 1997 15:49:22 -0500