rum cake, barb
Suddenly I seem to find either rum cakes or lemon flavors...neither are ones I have been great fans of in the past. I do, however, remember this one fondly, served at a dinner party along with a good dollop of some great vanilla bean or French vanilla ice cream!
No Image
prep time
cook time
method
Bake
yield
Ingredients
- 1/2 cup chopped pecans
- 1/2 cup water
- 4 eggs
- 1/2 cup light rum
- 1/2 cup vegetable oil
- 1 small vanilla instant pudding
- 1 butter yellow cake mix (barb uses betty crocker one)
- HOT RUM GLAZE:
- 1 cup sugar
- 1/4 cup light rum
- 1/4 cup water
How To Make rum cake, barb
-
Step 1Grease and flour bundt pan. Crumble nuts in bottom. Mix cake mix and pudding. Add rum, water, oil and eggs. Mix 2 min. Pour in pan. Bake at 325 degrees 50-60 min. Remove from oven. Pour hot rum glaze over cake. Cool in pan 30 min, then remove top side up.
-
Step 2Hot Rum Glaze: Make before cake is done. Boil 2-3 min. Pour over while hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes