Boozy sweet delicious cake. I call this Rum Rum Cake because the original recipe I used needed an extra kick. I made this in a bundt cake pan and then sliced it into big pieces to include in my Xmas goodie bag.
INGREDIENTS FOR RUM CAKE
- 1 cup chopped pecans
- 1 package yellow (moist) cake mix
- 1 package instant vanilla pudding (3.4oz)
- 4 eggs
- 3/4 cup rum
- 1/4 cup water
- 1/2 cooking oil
- 2 pinches salt
- Bundt Cake pan
INGREDIENTS FOR RUM GLAZE
- 1/2 stick butter
- 2 tbsp water
- 1/2 cup white sugar
- 1/4 cup rum
- Preheat oven to 350 degrees. Grease and flour bundt cake pan. Press chopped pecans into an even layer at the bottom of the pan.
- Whisk together cake and pudding mix. Add remaining ingredients, and beat on medium speed for four minutes.
- Pour batter into the bundt cake pan and bake for 40 minutes. Depending on your oven, the cake may be ready closer to 50 minutes.
- Cool cake in pan for 10 minutes. Prick all over with a toothpick.
- While cake is cooling, melt butter, water, and sugar in a small saucepan over high heat for 5 minutes. Stir constantly. It should bubble and start sticking to the sides. Once browned, add the rum and stir vigorously. Remove from heat.
- Pour the rum glaze into the bundt cake pan. Let the glaze absorb into the cake for 5-10 minutes. Upend the cake onto a plate and let cool completely.
This cake keeps well and tastes better after a few days.
