Rum Cake

 

Chris and I love this recipe that Cindy gave us for Rum Cake.  Chris is usually the cake maker in the family though.   We teamed together last week and made this one for Sheryl, when she came to visit.   We used a new pan that Jerry Hawkins had given to me.  I think the pan is really supposed to be for Christmas but we wanted to try it out.  It turned out really pretty and definitely tasty no matter how it looks.  Just thought I'd post this recipe so Sheryl can try it herself. 

Rum Cake

1 yellow cake mix

1 instant vanilla pudding

1/2 c. pecans chopped

1/2 c. rum

1/2 c. water

1/2 c. oil

4 eggs

Preheat oven to 325.  Spray pan with non-stick cooking spray.  Place nuts in bottom of pan.  Mix cake and pudding in large mixing bowl.  Add rum, water, oil, and eggs.  Mix for 2 min.  Put batter into pan and bake for 50-60 min.  Remove cake from oven and immediately poke holes in cake with fork or toothpick and pour hot glaze over cake.  Glaze will cause cake to settle.  Cool cake in pan for 30 min. and remove to serving plate. 

Hot Glaze

1 c. sugar

1 stick real butter

1/4 c. rum

1/4 c. water

Place in saucepan and boil for 2-3 minutes.