Rum Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake:1 - cup chopped pecans or walnuts1 - 18oz. package yellow cake mix (~ 520 gr.)1 - 3 3/4oz. vanilla instant pudding (~ 92 gr.)4 - eggs1/2 cup cold water1/2 cup oil1/2 cup dark rumGlaze:1/2 lb. butter1/4 cup water1 cup granulated sugar1/2 cup rum
Directions
Cake:
1 - cup chopped pecans or walnuts
1 - 18oz. package yellow cake mix (~ 520 gr.)
1 - 3 3/4oz. vanilla instant pudding (~ 92 gr.)
4 - eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
*if cake mix has pudding, omit, use 3 eggs not 4 and 1/3 cup oil instead of 1/2 cup.
Sprinkle nuts over bottom of greased 10- inch (25 cm) tube or bunt pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour in a 325-degree oven. Cool 10 min. in pan. Invert onto serving plate and prick top.
Glaze:
1/2 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum
Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum. Pour over top (if desired brush sides of cake also.) Allow cake to absorb glaze. Repeat until glaze is used finished.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIANNI53.
Cake:
1 - cup chopped pecans or walnuts
1 - 18oz. package yellow cake mix (~ 520 gr.)
1 - 3 3/4oz. vanilla instant pudding (~ 92 gr.)
4 - eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
*if cake mix has pudding, omit, use 3 eggs not 4 and 1/3 cup oil instead of 1/2 cup.
Sprinkle nuts over bottom of greased 10- inch (25 cm) tube or bunt pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour in a 325-degree oven. Cool 10 min. in pan. Invert onto serving plate and prick top.
Glaze:
1/2 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum
Melt butter in saucepan, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum. Pour over top (if desired brush sides of cake also.) Allow cake to absorb glaze. Repeat until glaze is used finished.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user TIANNI53.
Nutritional Info Amount Per Serving
- Calories: 465.9
- Total Fat: 20.8 g
- Cholesterol: 81.7 mg
- Sodium: 613.3 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 1.7 g
- Protein: 4.9 g
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