Mom's Rum Cake
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 1 cup chopped pecans
- 1 (18 1/2ounce) yellow cake mix
- 1 (3 3/4ounce) instant vanilla pudding
- 4 eggs
- 1⁄2 cup cold water
- 1⁄2 cup cooking oil
- 1⁄2 cup dark rum
- glaze
- 1⁄4 lb butter or 1⁄4 lb oleo
- 1⁄4 cup water
- 1 cup granulated sugar
- 1⁄2 cup dark rum
Directions
- Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
- Mix all cake ingredients and pudding mix together; pour batter over nuts.
- BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
- Set on rack to cool; then invert on serving plate.
- GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
- Generously prick top, sides, and inside ring of cake with cooking fork.
- Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
- Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.
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