Rum Cake (beckys Favorite) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped pecans,
18 1/2 ounce: Pkg yellow cake mix,
3: Eggs,
1/2 cup: Cold water,
1/3 cup: Oil,
1/2 cup: Dark rum, 80 proof
Glaze,
1/4 lbs: Butter,
1/4 cup: Water,
1 cup: Granulated sugar,
1/2 cup: Dark rum, 80 proof
Directions:
Cake
Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
Prick top. Spoon and brush glaze evenly over top and sides. Allow
cake to absorb glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with border of sugar frosting or whipped cream.
Source from luhu.jp
Preheat oven to 325 F. Grease and flour 10" tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
Prick top. Spoon and brush glaze evenly over top and sides. Allow
cake to absorb glaze. Repeat till glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with border of sugar frosting or whipped cream.
Source from luhu.jp