Rum Cake
Contributed by: Annelle Williams
Ingredients: 1 cup chopped pecans 1 package butter golden cake mix 1 package vanilla instant pudding mix 1/2 cup light rum 1/4 cup water 1/2 cup Mazola corn oil 4 large eggs, beaten (For hot rum glaze:) 1 cup sugar 1 stick butter 1/2 cup light rum
Preheat oven to 325 degrees. Grease and flour a bundt pan. Crumble pecans in bottom of pan. Mix cake mix, pudding mix, light rum, water and corn oil until blended. Add eggs and beat for two minutes on medium speed. Pour into prepared pan and bake for 60 minutes. Remove from oven, and while cake is still hot pour Hot Rum Glaze over cake. Leave in pan for 30 minutes. Boil sugar, butter and rum while stirring for three minutes. Pour over hot cake. Wrap the cooled cake in plastic wrap, and then foil to store. This cake tastes better a day or two after baking. The cake seems to take on a more intense rum flavor.
(This recipe was contributed as part of a "Cook of the Week" feature.)