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Rum Cake with Rum Glaze
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Recipe Information

Angela Creighton

Serves/Makes:1 cake

  • 1 cup (225 ml) chopped walnuts
  • 1 box yellow cake mix
  • 1/2 cup (125 ml) dark rum
  • 4 eggs
  • 1/2 cup (125 ml) water
  • 1 (4 serving) package of instant vanilla pudding
  • 1/2 cup (125 ml) vegetable oil
  • Glaze:
  • 1/2 cup (125 ml) butter or margarine
  • 1/2 cup (125 ml) sugar
  • 1/8 cup (30 ml) water
  • 1/4 cup (60 ml) rum (80 proof)
  • Preheat oven to 325 degrees (175 C.) F.
  • Grease and flour a 10 inch tube or bundt pan.
  • Sprinkle nuts over the bottom of the pan.
  • Mix together the cake mix, 1/2 cup (125 ml) dark rum, eggs, 1/2 cup (125 ml) water, oil, and vanilla pudding mix.
  • Pour batter over the nuts in the pan.
  • Bake for 1 hour.
  • Cool, and invert cake on a serving plate.
  • Prick the top of the cake.
  • To Make The Glaze:
  • Melt butter in a saucepan.
  • Stir in 1/8 cup (30 ml) water and sugar.
  • Boil for 5 minutes, stirring constantly.
  • Remove glaze from heat, and stir in 1/4 cup (60 ml) rum.
  • Drizzle and smooth glaze evenly over the top and sides of the cake.

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