Rum Cake

John’s Mother’s Old-Fashioned Rum Cake

John is the baker on this one! It is the best of all the rum cakes we’ve had! Be sure and use the exact ingredients that are listed.

½ cup pecans or walnuts – chopped
1 pkg vanilla instant pudding mix
1 box butter recipe yellow cake mix
½ cup light rum
½ cup salad oil – vegetable or canola
½ cup water
4 eggs

Grease and flour Bundt pan or use Pam. Sprinkle nuts in bottom of pan.

In a large mixing bowl, beat eggs until light and foamy. Add the rest of the ingredients. Beat at medium speed for 2 minutes. Bake at 350 degrees for 50 minutes until cake tests done.

Have the glaze hot and ready when you take the cake from the oven.

Glaze:

¼ cup light rum
1/8 cup water
1 cup sugar
¾ stick butter

Mix ingredients in a small saucepan. Boil for 2-3 minutes stirring constantly so it doesn’t burn or boil over. Have the glaze boiling hot and pour over cake immediately upon removing from oven. Slip knife edge around edge of pan so glaze will dribble down sides. Cool in pan 30 minutes before inverting on rack. Carefully remove from the pan. You may need to slip a knife around the edges to release.

Make it the day before serving for best flavor.