A moist nutty cake with the deep flavor of dark rum.
Rum Cake I
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1/2 cup dark rum
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1/4 cup butter
- 1/2 cup white sugar
- 1/8 cup water
- 1/4 cup dark rum
1 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.
2 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.
3 Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
4 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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