Glazed Rum Cake
Recipe: #3803
January 01, 2012
Categories: Desserts, Cakes, Tube/Bundt, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, Valentine's Day, Oven Bake Vegetarian, Cake Mix, Kosher Dairy, , more
"For best flavor this cake should be made a day ahead"
Ingredients
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- RUM GLAZE
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Nutritional
- Serving Size: 1 (111.6 g)
- Calories 431.5
- Total Fat - 23.5 g
- Saturated Fat - 6.7 g
- Cholesterol - 77 mg
- Sodium - 308.4 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 1.2 g
- Sugars - 15.6 g
- Protein - 4.6 g
- Calcium - 75.9 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees. Set oven rack to second-lowest position. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan.
Step 2
Sprinkle nuts over bottom of pan.
Step 3
For the cake; in a bowl beat all cake ingredients together until well blended. Pour over nuts.
Step 4
Bake 50-60 minutes or until cake tests done; cool.
Step 5
Invert on serving plate.
Step 6
For the glaze; melt butter in saucepan. Stir in water and sugar; boil 5 minutes stirring constantly. Remove from heat and stir in rum. Using a wooden skewer prick top to cake then drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.
Tips
No special items needed.