my mom’s rum cake

My mom just gave me this recipe for what she says is a fan­tas­tic rum cake. I’ll make it soon and let you know how it turns out.

12 c chopped pecans
1 pack­age instant vanil­la pud­ding mix
4 eggs
12 c oil
12 c water
12 c Bac­ar­di rum
1 box Dun­can Hines Gold­en But­ter Cake mix

Mix all ingre­di­ents (except for nuts) in a bowl. Sprin­kle nuts on the bot­tom of a greased and floured bundt pan. Pour in the cake bat­ter. Bake 55 min­utes at 325.

Glaze:
1 c sugar
12 c butter
14 c rum
13 c water

(You need to have this ready as soon as the cake is done bak­ing) Mix all in a pot and boil for 3 min­utes. Right after the cake comes out of the oven pour this mix­ture onto the cake, and let the cake soak in this glaze for 30–40 min­utes before you unmold. It tastes best if you let it set 2 or 3 days in the fridge.

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