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  • Becky's Favorite Rum Cake

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    Becky's Favorite Rum Cake
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Pecans, minced
    • 3 x Large eggs
    • 1/3 c. Oil
    • 18 1/2 ounce Yellow cake mix
    • 1/2 c. ,Water, cool
    • 1/2 c. Rum, dark (80 proof)
    • 1/4 lb Butter
    • 1 c. Sugar, granulated
    • 1/4 c. ,Water
    • 1/2 c. Rum, dark (80 proof)

    Directions

    1. Preheat oven to 325F. Grease and flour 10" tube or possibly 12-c. Bundt pan.
    2. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cold. Invert on serving plate. Prick top.
    3. Spoon and brush glaze proportionately over top and sides. Allow cake to absorb glaze. repeat until glaze is used up.
    4. Glaze: Heat butter in saucepan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat. Stir in rum.
    5. Optional: Decorate with border of sugar frosting or possibly whipped cream.

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