Rum Liqueurs Cake Recipe
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"Quick" Rum Cake - is one of those desserts that let you taste and feel the warmth and fun of a tropical vacation all over again. One bite takes you back in time. This version can be made with chocolate cake mix and chocolate pudding mix for a chocolate rum cake.
Ingredients:
- 1 cup toasted pecans, coarsely chopped
- 1 (18.25-ounce) box yellow cake mix
- 1 (3-ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 cup dark rum, divided
- 1/2 cup butter
- 1/4 cup water
- 1 cup granulated sugar
Directions:
- Preheat oven to 325 degrees F. Butter and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. Set aside.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well.
- Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a cake tester comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
- Meanwhile, in a small saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to cook at a low boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
- Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
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