Susan's Best Rum Cake
By PutoPinoy on Sunday, August 02, 2009 At
Sunday, August 02, 2009
Cake Ingredients:
Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until all glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
- 1 c. pecans or walnuts, chopped
- 1 (18 oz.) pkg. yellow cake
- 1 (3 3/4 oz.) pkg. Jello vanilla instant pudding & pie filling
- 4 eggs
- 1/2 c. cold water
- 1/2 c. Wesson oil
- 1/2 c. 80 proof dark rum
- 1/4 lb. butter
- 1/4 c. water
- 1 c. sugar
- 1/2 c. 80 proof dark rum
Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides.
Allow cake to absorb glaze. Repeat until all glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
