Pat's Rum Cake

This is a Holiday cake - or really anytime - I just associate it with the holidays.  It was passed to my Mom by a friend of hers at least 25+ years ago.  It is an easy cake and quite tasty - I hope you enjoy it - 

For the Cake - 

1 C chopped pecans

1 (18 1/2 oz) Yellow cake mix

1 (3 3/4 oz) Vanilla instant pudding mix

1/2 C Dark Rum

1/2 C Water

1/2 C Vegetable Oil

4 Eggs (room Temp)

1 recipe Hot Glaze

Preheat oven to 325 - grease and flour a 10 inch tube pan - (I usually grease and sugar the pan, then sprinkle a little flour over the sugar)  Sprinkle the nuts all over the bottom.  

Mix the cake mix, pudding mix, rum, water, oil and eggs in a mixer for at least 4 minutes.  Pour this batter over the nuts and bake for 50 to 60 minutes - checking to see if it is done at about 50 minutes with a toothpick.

When cake is done take out of oven and set aside.  Make Hot Glaze - 

Hot Glaze Ingredients - 

1 C Sugar

1/2 C Butter

1/4 C Dark Rum

1/4 C Water

Combine all the ingredients and bring to boil.  Boil for at least 3 minutes - stirring the whole time.  

 

I usually cook this a few extra minutes as I like this glaze the be a bit thicker.  Pour Hot Glaze over Hot cake - Let Cake cool in the pan at least 30 minutes before trying to remove.  Run a knife around the edges before removing.  Slice and enjoy.