Real Recipes From Real Home Cooks ®

rum cake, barb

Recipe by
Megan Stewart
Middletown, OH

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!

method Bake

Ingredients For rum cake, barb

  • 1/2 c
    chopped pecans
  • 1/2 c
    water
  • 4
    eggs
  • 1/2 c
    light rum
  • 1/2 c
    vegetable oil
  • 1 sm
    vanilla instant pudding
  • 1
    butter yellow cake mix (barb uses betty crocker one)
  • HOT RUM GLAZE:
  • 1 c
    sugar
  • 1/4 c
    light rum
  • 1/4 c
    water

How To Make rum cake, barb

  • 1
    Grease 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.
  • 2
    Hot Rum Glaze: Make before cake is done. Boil 2-3 min. Pour over while hot.

Categories & Tags for Rum Cake, Barb:

ADVERTISEMENT
ADVERTISEMENT