wonderful rum cake

How To Make wonderful rum cake

• 1

  Preheat oven to 300 degrees. Thoroughly grease and Flour a Large Bundt pan. Sprinkle the nut mixture in the bottom of the pan after greasing and flouring pan.
• 2

  Mix Cake mix and instant vanilla pudding in large bowl.
• 3

  Add Rum and Water. You can do half rum half water, or 1 cup rum, no water, or any mix you want, as long as there is 1 cup of water/rum mixed. Remember, most of the alcohol cooks out during baking. then add Oil and mix until combined. Add Eggs, 1 Egg at a time, beating well after each addition. Beat on Medium for 2 minutes or until lumps are gone and mixture has thickened a bit.
• 4

  Pour batter into Bundt pan and cook for 1 hr 15 minutes. Cake should be golden brown and slightly pulling away from the sides and knife or tester should come out clean. Let cake Rest for 15 minutes, then loosen cake gently, if necessary, and turn out on cake plate.
• 5

  You may pour the glaze over the cake when the cake is cool.
• 6

  To make Glaze, To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Remember the glaze will bubble up when you add the rum so remove from heat and give yourself a cautious distance to whisk it in. You can try dark, light or spiced rum, your pleasure.
• 7

  Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. You can use a shish kabob skewer to make holes in the cake to allow the glaze to soak in faster. I have also made a powdered sugar glaze and thinned it with rum, or just make a glaze with no rum if children will be eating the cake.
• 8

  Enjoy. Great for Holiday Parties or Dinners or New Years too. It is always a Hit!
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