Tuesday, March 30, 2010

Dark Rum Cake

You know how there are some recipes in which you really don't notice the fact that it contains alcohol at all?  This is not one of those.  The rum flavor is bold.  That's why it's called Rum Cake.  ;)

So, if you can handle it, here's the recipe:

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix


1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup rum

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan.
Sprinkle nuts over the bottom of the pan.

2.Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix.
Pour batter over the nuts in the pan.  The rum aroma will be STRONG! 

3.Bake for 1 hour. Cool, and invert cake on a serving plate.
Prick the top of the cake all over with a fork.

4.To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar.
Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum.
Drizzle over the top.    


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