miss kitty's rum cake

How To Make miss kitty's rum cake

• 1

  Combine cake mix, pudding mix, milk, oil, rum and eggs and beat on low speed 30 seconds. Beat on medium speed 2 minutes.
• 2

  Fold in 1 cup nuts.
• 3

  Pour batter into a greased and floured 10 inch plain or fluted tube pan.
• 4

  Sprinkle with remaining 1/3 cup of nuts.
• 5

  Bake until a toothpick inserted in center comes out clean, about 60-65 minutes. Cool cake in pan.
• 6

  For the glaze, mix all ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour 1/3 over cake allowing some to flow over sides. Refrigerate remaining glaze.
• 7

  Let cake stand for 1 hour. Remove from pan to cool completely; cover.
• 8

  The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.
• 9

  To remove cake easily use solid shortening to grease plain and fluted tube pans.
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