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Rum Cake
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.