Hot Buttered Rum Cake
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|1||box duncan hines butter recipe cake mix|
|1 stick||butter, room temperature|
|1/2 c||bacardi light rum, with water to equal 2/3 cup|
|1 1/2 c||walnut pieces|
|GLAZE FOR RUM CAKE|
|2 stick||butter, room temperature|
|1/2 c||walnut pieces-chopped fine|
boynton beach, FL (pop. 68,217)
Member Since Jun 2010
I worked in a hospital for 27 years and we loved to share our recipes. I use to make this cake every christmas for the staff. I always had to make two so some could be taken home. It looks beautiful on a footed serving plate with the glaze pooling around the cake and is usually the center of attraction on my dessert table for my family christmas parties. I hope it will become a tradition with your family and friends as well. Enjoy!
Soften butter 15 minutes. Preheat oven to 375 degrees.Grease and flour tube pan. Put all ingrediates in a bowl and beat at high speed for 4 mintes.Stir in nuts. Pour in pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes on a wire rack. remove from pan.
GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat - add rum and stir. Add remaining nuts. prick cake all over with fork. pour glaze over cake.
Hint: I sometimes use Bacardi Dark Rum for Glaze and I like to brush the glaze on every 10 minutes so it has time to absorb well. I will glaze it about 3 times and if I have any glaze left I will serve it on the side for those who like more glaze.