My “Nana’s” recipe for rum cake 🙂
PrintRum Cake
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Ingredients
For the Cake:
- 1 cup chopped pecans
- 1 package yellow butter recipe cake mix
- (1) 3 3/4 oz package INSTANT vanilla pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup dark rum (80 proof)
For the Glaze:
- 1/4 lb butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum
- **Optional: to give this cake a “tropical flare”, I sometimes add 1 cup of coconut and substitute instant banana pudding instead of instant vanilla pudding
- **Optional: cherries and/or green grapes for garnish (I marinate them in rum!)
Instructions
For the Cake:
- Preheat oven to 325
- Grease & flour 10″ tube or 12″ bundt pan
- Sprinkle pecans over bottom of pan evenly
- Mix remaining CAKE ingredients with electric mixer until smooth
- Pour batter over nuts
- Bake for 1 hour
- Allow cake to cool for 1 hour & invert onto serving plate
While cake is cooling; Prepare the glaze:
- Melt butter in saucepan over medium heat
- Stir in water & sugar
- Increase heat to high & boil for 5 minutes, stirring constantly
- Remove from heat
- Stir in rum
- Pierce holes in top of cake (I use a skewer)
- Drizzle glaze over top & sides of cake slowly to allow cake to absorb glaze
- Optional: Garnish with cherries and/or green grapes
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