Rum Cake (Becky’s Favorite)

07.11.2008 | Author: Cook | Posted in Cakes
Find out how to cook Rum Cake (Becky’s Favorite) in
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Rum Cake (Becky’s Favorite)


Servings: 6
Ingredients: 

  • 1 c  Chopped pecans
    • 

  • 18 1/2 oz Pkg yellow cake mix
    • 

  • 3    Eggs
    • 

  • 1/2 c  Cold water
    • 

  • 1/3 c  Oil
    • 

  • 1/2 c  Dark rum (80 proof)
    • 

  • Glaze
    • 

  • 1/4 lb Butter
    • 

  • 1/4 c  Water
    • 

  • 1 c  Granulated sugar
    • 

  • 1/2 c  Dark rum (80 proof)
    •

Cake

Preheat oven to 325 F. Grease and flour 10′ tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top.
Spoon and brush 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 border of sugar frosting or whipped cream.





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