Rum Cake

.... submitted by mmf


I usually avoid recipes that use cake mix, but this one is a winner. I
served this last night at my husband's
birthday party, alongside a rather involved Mexican chocolate torte from
the pages of Gourmet magazine.
The rum cake was a bigger hit.
This recipe comes from Bacardi. About 20 years ago the company displayed
this recipe near bottles
of rum in the liquor store. That's when my mother first discovered it.

Rum Cake

1 cup chopped pecans (walnuts will do)
1 18.5-oz. box yellow cake mix (do not use the sort with pudding in the
mix)
1 3.75-oz. vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup rum

Mix all cake ingredients together. Bake in bundt or tube pan at 325 for
one hour. Let cool slightly
and remove from pan. Glaze when cool.
Glaze:
1/4 lb. butter
1/4 cup water
1 cup sugar
1/2 cup rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from
heat; add rum.
In order to glaze the cake, first use a carving fork to poke holes in
the top and sides of the cake. Slowly
spoon glaze over cake. It will take a while for the cake to soak up all
the glaze. Sometimes it is necessary
to let the cake stand for five minutes or so in the midst of glazing so
it can absord the liquid. Then
continue to glaze the cake until the glaze is all used up.


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