Tuesday, December 29, 2009

Rum Cake





This is a big hit at Lutheran coffee hour.  Don't be surprised when quilting ladies ask for recipe.  Be ready or you'll be sorry.



RUM CAKE

1 cup finely chopped pecans or walnuts
1 18½ oz. pkg. yellow cake mix
1 3¾ oz. pkg. Jell-O Vanilla instant pudding
4 eggs
½ cup cold water
½ cup Wesson oil
½ cup dark or clear rum - I prefer to go slightly over 1/2 cup - my cup runneth over  (80 proof)

Glaze:
¼ pound butter (1 stick)
¼ cup water (use slightly less)
1 cup granulated sugar
½ cup dark or clear rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together thoroughly. Pour batter over nuts. Bake 1 hour. Check with toothpick. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with cherries, border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.

(Dark rum does not look dark. The bottle usually is marked “Dark-Dry”. Or use bottle of clear rum)

I keep cake in the refrigerator. Can be made one or two days ahead of time.

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