Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Myers dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Myers dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
2 comments:
How was the cake?
It's great. I used a 12 cup bundt pan like the recipe says but the cake looked like a big donut because it didn't bake up high enough. But it's really yummy. It's an adult only dessert as the glaze retains 85% of the alcohol and the cake retains 25%, even after baking for an hour. It's got a strong rum flavor, although I only used 1/3 c. in the glaze.
Post a Comment