Serves : 10
- 1 package yellow cake mix
- 4 eggs
- 1 pack (4oz) instant vanilla pudding
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup rum (preferably dark rum)
- 1 cup pecan nuts, finely chopped
- For the Glaze
- 1/4 cup rum
- 1 cup sugar
- 1/2 cup butter (one stick)
- 1/4 cup water
Prepare a 10″ Bundt pan, grease and flour. Preheat oven to 350 degrees. Pour the nuts evenly around the bottom of the pan. Beat the other ingredients in your mixer until smooth.
Pour mixture into prepared pan, and bake for 50 minutes to 1 hour. In a small saucepan, except for the 1/4 cup of rum, combine the other ingredients and bring to a boil, boil for 5 minutes. Remove from the heat and add the 1/4 cup of rum.
Invert cake onto a rack and slightly cool the cake. Place the cake on a plate with a rim and pierce all over with a tooth pick or skewer. Pour glaze over the cake slowly, trying to get as much as possible to be absorbed into the cake.
OR- Let the cake cool slightly in the pan, Peirce the cake top, and then pour the rum sauce over the top of the cake, allow the sauce to soak in and the cake to cool completely, then invert onto a serving platter.
NOTES : I’ve always take the cake out of the pan to glaze it from the nutty top side, but the other method is probably easier and less messy. I you choose to glaze using the second method, after you invert the cake onto a plate, sprinkle the top of the cake with powdered sugar.
Recipe by : Linda
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