Rum Cake

Name: Rum Cake
Yield: serves 12 to 16
Ingredients: 1 cup chopped walnuts; One 18 1/4-ounce package yellow cake mix; One 3 1/2-ounce package instant vanilla pudding mix; 4 eggs; 1/2 cup buttermilk; 1/2 cup vegetable oil; 1/2 cup dark rum; 4 tablespoons (1/2 stick) butter; 1/4 cup water; 1 cup sugar; 1/2 cup dark rum

December 14, 2011

Recipe information

Yield
serves 12 to 16

Ingredients

1 cup chopped walnuts

One 18 1/4-ounce package yellow cake mix

One 3 1/2-ounce package instant vanilla pudding mix

4 eggs

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup dark rum

Glaze

4 tablespoons (1/2 stick) butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Preparation

Step 1
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.
Glaze
Step 2
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

Paula Deen's Kitchen Classics

TagsCake Dessert Rum Alcohol Beverages Walnut Nut Quick Easy Baking Cookbooks

Recipe notes

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