Rum Cake and Glaze Recipe
Cake:
1 C. chopped pecans or walnuts
1 18 1/2-oz. package yellow cake mix
1 3 1/4-oz. package instant vanilla pudding mix
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C. dark rum (80 proof)
Preheat oven to 325� F. Grease and flour a tube or bundt pan. Sprinkle nuts over
bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour
and cool.
Glaze:
1/4 lb. butter
1/4 C. water
1 C. granulated sugar
1/2 C. dark rum (80 proof)
Melt butter in saucepan, stir in water and sugar and boil 5 minutes, stirring
constantly. Remove from heat and stir in rum. Drizzle and smooth glaze evenly
over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is
used up.
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