Yummy Butterscotch Rum Cake
By
JoSele Swopes
@JODIE57
1
JoSele's Blue Ribbon Butterscotch Rum Cake
Blue Ribbon Recipe
What an easy way to make a tasty splash! This oh-so-moist cake would be a great addition to any special luncheon, holiday spread or bake sale.
The Test Kitchen
Ingredients
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CAKE
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1 pkgyellow cake mix (duncan hines)
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1 pkgpudding, butterscotch
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3 largeeggs
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1/3 ccooking oil
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1/2 ccold water
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1/2 crum (spiced rum)
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RUM GLAZE
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1 stickbutter
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1/4 cwater
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1 csugar
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1/2 crum (spiced rum)
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1 1/4 cwalnut pieces (chopped)
How to Make Yummy Butterscotch Rum Cake
- Pre-Heat oven 325* Lightly grease and flour Bundt Pan
- In mixing bowl mix Cake Mix, Butterscotch Pudding Mix, Eggs, Cooking oil, Cold Water, 1/2 Cup Rum, blend till light and fluffy
- Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour
Let cool approx 5 minutes then turn on to platter and tap bottom of pan all around to release... - Prepare Glaze: In sauce pan, melt Butter, add water, add sugar. Bring to boil and boil 5 minutes stirring constantly. Remove from heat and add Rum. Note: I cooked the glaze a little longer and it added a beautiful sheen to the cake...
- Poke holes into top of cake, I use toothpicks, then spoon glaze over cake. It will not be real thick, will be slightly runny. Cover and put in cool place. Let set then go back in a few hours and spoon more glaze onto it. The more it is soaked with the glaze the better it is......