Easy Rum Cake
(Shared recipe submitted by Peter Wulfeck.)
Peter writes: "This is a very easy to prepare cake. It is delicious and quite popular with my friends and relatives."
- 1 cup chopped walnuts or pecans
- 1 package, 2 layer, yellow cake mix
- 1 package, 4 serving size, instant vanilla pudding
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 3/4 cup dark rum
- 1/4 cup butter
- 3 tablespoons water
- 1 cup granulated sugar
- 1/2 cup rum
Preheat oven to 350° F. Generously grease and lightly flour a 10-inch tube pan or 12-inch bundt pan. Sprinkle the nuts over the bottom of the pan. For the cake, mix the cake mix, pudding mix, eggs, water, oil, and rum in large mixing bowl. Pour this mixture over the nuts in the pan. Bake for 50 to 60 minutes. Cool about 15 minutes on a wire rack.
Meanwhile prepare the glaze. Melt butter in small saucepan and then stir in the water and sugar. Heat for 5 minutes over medium heat, stirring constantly and being certain not to boil. Remove from the heat and stir in the rum and mix well.
Invert the cake on a serving plate that has a lip. Use an ice pick, skewer, or similar device and prick the top and sides of the cake. Slowly drizzle the glaze over the cake allowing time for the cake to absorb the glaze, at least four hours.
About Peter: Peter is from Lancaster, Ohio. He loves to cook and share special recipes. He took over meal preparation and grocery shopping years ago, much to his wife's delight. His e-mail address is email@example.com.