rum cake, barb
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Suddenly I seem to find either rum cakes or lemon flavors...neither are ones I have been great fans of in the past. I do, however, remember this one fondly, served at a dinner party along with a good dollop of some great vanilla bean or French vanilla ice cream!
method
Bake
Ingredients For rum cake, barb
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1/2 cchopped pecans
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1/2 cwater
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4eggs
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1/2 clight rum
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1/2 cvegetable oil
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1 smvanilla instant pudding
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1butter yellow cake mix (barb uses betty crocker one)
- HOT RUM GLAZE:
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1 csugar
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1/4 clight rum
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1/4 cwater
How To Make rum cake, barb
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1Grease and flour bundt pan. Crumble nuts in bottom. Mix cake mix and pudding. Add rum, water, oil and eggs. Mix 2 min. Pour in pan. Bake at 325 degrees 50-60 min. Remove from oven. Pour hot rum glaze over cake. Cool in pan 30 min, then remove top side up.
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2Hot Rum Glaze: Make before cake is done. Boil 2-3 min. Pour over while hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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