A spirited finish for a special dinner!
Rum Cake
Submitted by Thomas J. Lee
Boise, ID
| 1 C shopped pecans | 1/2 C cold water |
| 18 1/2 oz pkg yellow cake mix | 1/2 C oil |
| 3 1/2 oz instant vanilla pudding | 1/2 C dark rum |
| 4 eggs |
- Heat oven to 325°. Grease and flour a 10" bundt pan. Sprinkle pecans in the bottom.
- Mix all cake ingredients together and pour the batter over the pecans.
- Bake for one hour.
- Prick the top and the sides of the cake. Drizzle with the glaze, using it all.
Glaze
| 1/4 lb butter | 1/2 C sugar |
| 1/2 C water | 1/2 C rum |
- Melt the butter, stir in the water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from the heat and stir in the rum.