Christmas Rum Cake
Total Time: 2 hrs
Cook Time: 2 hrs
Ingredients
- 1 (18 ounce) box yellow cake mix, box
- 1 (3 ounce) package vanilla instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup canola oil
- 1/2 cup dark rum or 1/2 cup light rum, is fine
- 1 cup pecans, chopped
- brown sugar (optional)
- 3/4 cup butter
- 1/4 cup water
- 1 1/2 cups sugar
- 3/4 cup rum
Recipe
- 1 preheat oven to 325.
- 2 grease and flour bundt cake pan.
- 3 sprinkle nuts over bottom of pan.
- 4 if desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
- 5 mix all cake ingredients together.
- 6 pour batter over nuts.
- 7 smooth out ’til the top is even.
- 8 bake 1 hour, or a little less if the pan is black. do not overbake!
- 9 while cake has ten minutes to go, make the glaze.
- 10 melt butter in saucepan.
- 11 stir in water and sugar.
- 12 boil 4 to 5 minutes, stirring constantly.
- 13 turn off flame and pour in rum.
- 14 stir to combine and reheat for 30 seconds.
- 15 remove cake from oven.
- 16 immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
- 17 allow to sit for five minutes.
- 18 invert the cake onto a serving plate.
- 19 prick surface a hundred times with a fork (gently, please.)
- 20 slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
- 21 cool to room temperature before serving to ensure glaze has soaked inches.
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