Glazed Rum Cake
Created by KittenCal on January 1, 2012
- Servings: 14
- Prep Time: 15m
- Cook Time: 50-60m
- Recipe #3803
Ingredients
- 1 cup chopped pecans (or walnuts)
- 1 package (18 1/2 ounce) yellow cake mix
- 1 box (3 3/4 ounce) instant vanilla pudding
- 4 large eggs
- 1/2 cup cold water
- 1/2 cup oil (vegetable oil)
- 1/2 cup rum (dark rum)
- RUM GLAZE
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 rum (dark)
How to Make
-
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.
Nutritional Facts
- 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