Christmas Rum Cake
Ingredients
1 box yellow cake mix
1/2 C. sugar
3/4 C. vegetable oil
5 eggs
1 C. sour cream
1 C. chopped pecans
1 Tbsp. cinnamon
2 Tbsp. brown sugar
Rum Sauce:
1 C. sugar
1/4 C. water
1/2 C. dark rum
Cooking Instructions
Grease and flour a tube or Bundt pan. Preheat oven to 350. Combine cake mix, sugar, oil, eggs plus sour cream. Blend with electric mixer at low-speed until ingredients are moistened. Beat at medium-speed 2 minutes. Stir in pecans. Pour half of batter into prepared pan. Combine cinnamon plus brown sugar. Sprinkle over batter. Pour remaining batter into pan. Bake 45 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes. Pour Rum Sauce over cake in pan. Cool at least 90 minutes before turning out of pan. Makes 12 servings. Rum Sauce: In small saucepan, combine 1 C. sugar plus 1/4 C. water. Over high heat, stir to dissolve sugar plus bring liquid to boil. Add 1/2 C. dark rum, stir to mix plus remove from heat. Cool slightly plus pour over warm cake in pan.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)