Cakes Fillings And Frostings
Glazed Rum Cake
Ingredients
- 1 cup chopped pecans
- 1 pkg yellow cake mix
- 3¾ oz 1 package instant vanilla pudding mix
- 4 eggs
- ½ cup salad oil
- ½ cup dark rum
- ½ cup cold water
- whole pecans
- ½ cup rum glaze butter
- ¼ cup rum glaze water
- 1 cup rum glaze sugar
- ½ cup rum glaze dark rum
Method
- Grease and flour a Bundt pan; sprinkle with the chopped pecans.
- Place the cake mix, pudding, eggs, salad oil, rum and water in a large bowl. Blend the ingredients on low speed. Turn to medium speed, beat 4 minutes. Spoon the batter into the prepared pan.
- Bake at 325 degrees for 1 hour or until done. Cool in the pan on a rack for 1 hour, invert on a serving plate. With a fork, poke holes on top and drizzle with the rum glaze. Decorate with whole pecans.
- Rum Glaze: In a small saucepan, melt 1/2 cup butter. Add 1/4 cup water and 1 cup sugar. Bring to a boil; boil 5 minutes. Cool; stir in 1/2 cup dark rum.
Notes
Delicious. Recipe from Dorothy Dean.
Original card
The recipe above was transcribed from this scan of Vera’s original card.