Rum Cake
Ingredients
1 C. pecan or walnuts chopped
1 package yellow cake mix
1 package gelatin vanilla instant pudding and pie filling
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C. dark rum (80 proof)
Glaze
1/4 pound butter
1/4 C. water
1/2 C. dark rum (80 proof)
Cooking Instructions
If using yellow cake mix with pudding already in the mix; omit instant pudding (use 3 eggs instead of 4 and 1/3 C. oil instead of 1/2). Preheat oven to 325. Grease and flour 10- inch tube or 12 C. Bundt pan. Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour batter over nuts Bake 1 hour. Cool. Invert on serving place. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: decorate the top with border of sugar frosting or whipped cream (several little dollops) and sprinkle with shredded milk chocolate on each dollop.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)