mom's rum cake recipe

1 box yellow cake mix
1/2 cup water
1/2 cup dark rum
1/2 up cooking oil
4 eggs
1 3-3/4 oz package instant vanilla pudding
1/2 cup chopped walnuts
1/4 cup sugar
2 Tbsp cinnamon


1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Preheat oven to 325 degrees.

Mix walnuts, sugar and cinnamon and set aside. Grease and flour a bundt pan well. Mix all remaining ingredients together. Put half the nut mixture on the bottom of the pan, pour half the batter then remaining nut mixture, top with remaining batter. Bake for 50 - 60 minutes.

Prepare the glaze by melting butter in a sauce pan, add water, and sugar. Boil five minutes. Stir in rum and remove from heat. Poke holes in the cake with a chopstick and drizzle the glaze over the top and down the sides. Let cool. Invert on serving plate.

Note: If you want less of a coffee cake like taste, you can eliminate the sugar and cinnamon dry mixture. I just put chopped walnuts on the bottom of the pan and pour in the batter.

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