Thursday, February 26, 2009

Rum Cake

Cake: 1 cup chopped nuts
1 – 181/2 oz. package yellow cake mix
1 – 3 ¾ oz package vanilla instant pudding
4 eggs
½ cup cold water
½ cup Wesson oil
½ cup rum

Glaze: ¼ lb butter
¼ cup water
1 cup granulated sugar
½ cup rum

Preheat oven to 325 degrees. Grease and flour bundt cake. Sprinkle bottom with nuts. Then mix rest of cake ingredients together and pour over nuts. Bake for 1 hour or until toothpick comes out clean.

Prepare glaze in sauce pan by adding butter, water and sugar, bring to roiling boil for 5 minutes, remove from heat add rum.

Prick cake after removing cake from pan and spoon glaze over cake.

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