Rum Cake

I got this out of a little pamphlet the local liquor store gave out many years ago. It’s still the best one I’ve used. Use a bundt pan for this. From Bacardi.

1 box yellow cake mix

1 3 3/4 oz Jell-O Vanilla instant pudding and pie filling

1 C chopped walnuts or pecans

4 eggs

1/2 C cold water

1/2 C oil

1/2 C dark rum

Glaze:

1 stick butter

1 C sugar

1/4 C water

1/2 C dark rum

Preheat oven to 325°.

Mix cake ingredients together and pour into greased and floured bundt pan. Bake for 60 minutes or until done.

Let cool completely and invert onto platter. Prick top  to allow glaze to penetrate. Drizzle glaze over top.

Glaze:

Melt butter in small saucepan. Stir in water and sugar. Bring to boil and do so for 5 minutes. Remove from heat and allow to cool before stirring in rum.

Note: be sure the Jell-O is Instant.

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