RUM CAKE
This recipe has been in the family for quite a while. It's so easy because it starts with a boxed cake mix. However the end result is unbelievable. Warning, it is quite rummy, but it worth it.
Provided by chef 493847
Categories Dessert
Time 1h20m
Yield 1 bunt cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Grease and flour a bunt pan.
- Crumble the nuts into the bottom of the pan.
- In a mixer, or by hand, mix the cake mix with the pudding, rum, water, oil, and eggs.
- Pour cake batter over the nuts.
- Bake for one hour in the middle of the oven.
- While the cake is baking, make the glaze by melting the butter, water and sugar in a saucepan over medium heat.
- Simmer for 5 minutes, stirring.
- Allow to cool and stir in rum.
- Remove cake from oven and allow to cool, then turn out onto a serving plate.
- Prick the top of the cake and drizzle the glaze over the top.
- Let soak for at least 20 minutes
- Serve.
Nutrition Facts : Calories 6696.5, Fat 356.8, SaturatedFat 94.3, Cholesterol 1090, Sodium 5790.2, Carbohydrate 712.8, Fiber 15.2, Sugar 579.4, Protein 59.6
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