Skip to primary navigation Skip to content Skip to footer
Back to Blog

Rum Cake

a piece of chocolate cake on a plate

INGREDIENTS:

  • 1 cup pecans, chopped
  • 1 box yellow cake mix*
  • instant pudding
  • 4 large eggs
  • 1/2 cup cold waterc
  • 1/2 cup oil
  • 1/2 cup good rum (dark or light) 80 proof
  • Rum Sauce
  • 1 stick butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup rum

Instructions:

  • Pre-heat oven
  • Grease and flour an 10 inch bundt or tube pan.
  • Sprinkle chopped nuts over bottom and pan.
  • Mix all ingredients together and pour nuts.
  • Bake for 1 hour, check cake with a toothpick after 50-55 minutes. When finished do not unmold
  • Cool on wire rack and follow directions below for adding sauce while cake is hot from oven.

Rum Sauce:

  • Combine all ingredients in saucepan, bring to boil for 1 minute.
  • Be attentive, the saucepan, bring over quickly.
  • While cake is still hot and still in the pan, puncture all over with serving fork.
  • Pour hot rum sauce over cake, do this slowly carefully.
  • Let cake cook in pan, then invert on a serving plate.
  • Posted in: