*My friend Kate made this cake for her daughter's christening dinner...and everyone loved it..(that was over 20 years ago) and we still love it! My husband requests this for special occasions and it's a show stopper dessert for any get together. The rum is cooked out, so kids can eat it, but they may not like the rum taste. Great for adults though!
KATE'S BEST RUM CAKE
Category: Cakes & Cupcakes
Ingredients:
• Duncan Hines yellow cake mix 18 1/2 oz box • French Vanilla Jell-O pudding mix 3 3/4 oz box • Eggs 4 • Cold water 1/2 cup • Wesson oil 1/2 cup • Bacardi rum 1/2 cup
Glaze: 8 oz. of butter NOT margerine • 1/4 cup water • 1 cup sugar • 1/2 cup rum
Directions:
1: Grease and flour tube or 10-inch bundt pan. Sprinkle nuts over bottom of pan. 2: Combine cake mix, instant pudding, eggs, water, oil, and rum and beat for 4 minutes on medium speed. Pour into pan over nuts and bake for 1 hour. 3: Cool in pan 15 minutes and then turn out onto serving plate.
Additional Tips:
For glaze, melt butter in saucepan, stir in water and sugar, and boil for 5 minutes. Stir constantly. Stir in rum. Poke holes into cake and pour glaze over cake, allowing it to sink into cake. When cake comes out of pan, turn it bottom up so that the nuts will be on top.grease and flour pan before and set aside.
