Pastor's Rum Cake
By PutoPinoy on Sunday, December 06, 2009 At
Sunday, December 06, 2009
Ingredients:
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan . Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour; cool. Invert on serving plate. Prick holes in top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaze is used up. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Border cake with sugar frosting or whipped cream.
- 1 c. chopped pecans
- 1 (18 1/2 oz.) pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. vanilla instant pudding
- 4 eggs
- 1/2 c. cold water
- 1/2 c. corn oil
- 1/2 c. dark rum
- 1/4 lb. butter
- 1/4 c. water
- 1 c. granulated sugar
- 1/2 c. dark rum
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan . Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour; cool. Invert on serving plate. Prick holes in top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaze is used up. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Border cake with sugar frosting or whipped cream.
