Rum Cake, Ii Recipe
Yield: 1 cakeRecipe by luhu.jp
Ingredients:
CAKE
1 package: Yellow cake mix,
1 small: Box instant vanilla pudding,
4 each: Eggs,
1/2 cup: Water,
1/2 cup: Salad oil,
3/4 cup: Pecans, crushed
1/2 cup: Rum,
GLAZE
1/4 lbs: Butter or oleo,
1 cup: Sugar,
1/4 cup: Water,
1 ounce: Rum,
Directions:
Sprinkle pecans in bottom of greased Bundt or angel food pan. Mix
remaining ingreds. and pour batter over pecans. Bake at 325 F. for
30-35 min. or until cake tests done.
Remove from oven and pierce holes in cake with toothpick.
Pour hot Glaze over top of cake. Do not remove from pan until
COMPLETELY COOL.
GLAZE: Boil butter, sugar and water 1 min. Add rum after
removing from heat. Pour over hot cake.
Source from luhu.jp
remaining ingreds. and pour batter over pecans. Bake at 325 F. for
30-35 min. or until cake tests done.
Remove from oven and pierce holes in cake with toothpick.
Pour hot Glaze over top of cake. Do not remove from pan until
COMPLETELY COOL.
GLAZE: Boil butter, sugar and water 1 min. Add rum after
removing from heat. Pour over hot cake.
Source from luhu.jp