Vera's Recipes

Cakes Fillings And Frostings

Glazed Rum Cake

Cakes Fillings And Frostings
12 ingredients
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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

  1. Grease and flour a Bundt pan; sprinkle with the chopped pecans.
  2. 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.
  3. 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.
  4. 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.