Mrs. Pischke's Rum Cake
Recipe: #7250
December 01, 2011
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Potluck, Romantic Dinner, Oven Bake, Pudding Mix, Cake Mix, Flour, more
"This recipes comes from Pischke's in Scottsdale -- a one of a kind restaurant! Simple yet very tasty!"
Ingredients
- CAKE
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- GLAZE
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Nutritional
- Serving Size: 1 (96.8 g)
- Calories 320.4
- Total Fat - 20.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 86.5 mg
- Sodium - 112.8 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0 g
- Sugars - 16.1 g
- Protein - 2.7 g
- Calcium - 26.1 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Grease and flour (or spray with non-stick) Bundt cake Pan.
Step 2
In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into Bundt pan and bake for 40 to 45 minutes.
Step 3
While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts. Add sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in dark rum.
Step 4
Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top. Slowly pour glaze over cake.
Tips
No special items needed.