Rum Cake I recipe

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Ingredients

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4 eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup butter
½ cup white sugar
⅛ cup water
¼ cup dark rum

Nutrition Info

485 calories
carbohydrate: 51 g
cholesterol: 73 mg
fat: 26.1 g
fiber: 1.1 g
protein: 5.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 451.7 mg
sugar: 33.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.

  2. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.

  3. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.

  4. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!

Recipe Yield

1 - 10 inch tube or bundt pan

Recipe Note

A moist nutty cake with the deep flavor of dark rum.

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