Post by twoponys on Dec 31, 2008 22:50:20 GMT -5
I usually make this every holiday. It is a favorite for those who like a rich, buttery, nutty cake. Use whatever type of rum you prefer. I usually use the darkest, strongest rum I can. I use a food injector to totally infuse the cake.
Rum Cake
1 c chopped pecans
1 pkg yellow cake mix
1 small pkg of instant vanilla pudding
4 eggs
1/2 c very cold water
1/2 c oil
1/2 c rum
Glaze
1/2 c butter
1/4 c water
1/2 c rum
1 c sugar
Preheat the oven to 325F. Butter and flour a bundt type cake pan. Put the chopped pecans in the bottom of the pan. Using an electric mixer blend all ingredients until thick and smooth. Pour batter in to cake pan and bake for 1 hr or until toothpick comes out clean. Cool and invert on a serving plate. Use a fork or an ice pick and poke holes all over the cake. Prepare the glaze. Brush or inject the cake with the glaze.
To prepare the glaze, melt the butter and water together, add the sugar. Cook until the sugar is dissolved. Add the rum.
Rum Cake
1 c chopped pecans
1 pkg yellow cake mix
1 small pkg of instant vanilla pudding
4 eggs
1/2 c very cold water
1/2 c oil
1/2 c rum
Glaze
1/2 c butter
1/4 c water
1/2 c rum
1 c sugar
Preheat the oven to 325F. Butter and flour a bundt type cake pan. Put the chopped pecans in the bottom of the pan. Using an electric mixer blend all ingredients until thick and smooth. Pour batter in to cake pan and bake for 1 hr or until toothpick comes out clean. Cool and invert on a serving plate. Use a fork or an ice pick and poke holes all over the cake. Prepare the glaze. Brush or inject the cake with the glaze.
To prepare the glaze, melt the butter and water together, add the sugar. Cook until the sugar is dissolved. Add the rum.
