Strawberry Rum Cake
Ingredients
1 package white 2 layer cake mix
3 ounce package strawberry gelatin (dry)
1/2 C. rum
1/2 C. oil
4 eggs
1 tsp. vanilla
Topping:
1 pint strawberries, halved
Glaze:
1-1/2 C. sifted confectioners sugar
Juice of 1/2 lemon
1/4 C. rum
Cooking Instructions
Mix in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed. Pour into greased and floured 10″ tube pan or Bundt pan. Bake for 60 minutes at 350 degrees. Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool. Glaze: Combine the glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with toothpick or tines of a fork and slowly pour small amount of glaze on cake. Arrange strawberry halves attractively on top of cake. Pour remaining glaze over strawberries and cake. Serve at once of refrigerate.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)