rum cake
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| "a moist nutty cake with the deep flavor of dark rum." |
| yields 1 - 10 inch tube or bundt pan. |
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| 1 cup | chopped walnuts |
| 1 | 1825 ounce) package yellow cake mix |
| 1/2 cup | dark rum |
| 4 | eggs |
| 1/2 cup | water |
| 1/2 cup | vegetable oil |
| 1 | 35 ounce) package instant vanilla pudding mix |
| 1/4 cup | butter |
| 1/2 cup | white sugar |
| 1/8 cup | water |
| 1/4 cup | dark rum |
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| preheat oven to 325 degrees f (165 degrees c). grease and flour one |
| 10 inch tube or bundt pan. sprinkle walnuts over the bottom of the |
| pan. mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup |
| cold water, cooking oil and instant vanilla pudding. pour batter over |
| nuts. bake at 325 degrees f (165 degrees c) for 1 hour. cool, invert on a |
| serving plate and prick the top. |
| to make glaze: melt the butter in a saucepan. stir in 1/8 cup water |
| and sugar. boil for 5 minutes, stirring constantly. remove mixture |
| from heat and stir in rum. drizzle and smooth glaze evenly over the |
| top and sides of cake. enjoy! |
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| makes 12 servings |
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| source: http://www.cakerecipe.com/az/rumcake.asp |
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| (ID: 77766) Mirror: rec.food.recipes: Wed, Nov 26, 2003 |