This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well.

Ho Ho Ho Rum Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs, beaten
  • 1/2 cup cold water
  • 1/2 cup light rum
  • 1/2 cup vegetable oil
  • 1 (16 ounce) package chocolate frosting
  • 1/8 cup light rum
  • 1/2 cup chopped pecans

Instructions

    1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.

    2 Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.

    3 Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.

    4 Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.


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