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RUM CAKE

l pkg. yellow cake mix
l pkg. vanilla instant pudding and pie filling
4 eggs
l/2 cup cold water
l/2 cup dark rum (80 proof)
l/2 cup vegetable oil
Rum Glaze
Chocolate Glaze Topping 2 tbsps. chopped walnuts
Preheat oven to 35. Grease & flour a l0″ tube pan. Mix cake mix,
pudding, eghgs, water, rum and oil until smooth. Pour into prepared
pan. Bake l hour. Cool in pan 25 mins. Invert onto serving plate.
Prick top. Spoon and brush Rum Glaze evenly over cake, allowing the
cake to absorb the glaze. When cake is cooled, drizzle with chocolat
glaze topping, sprinkle withy nuts.
Rum Glaze: l stick butter
l/4 cup water
l cup granulated sugar
l/2 cup dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 mins.
Remove from heat and stir in rum.
Chocolatge Glaze Topping:
4 oz. semi sweet chocolate
l tsp. butter
Melt chocolate and butter over very low heat in heavy saucepan.
Gourmet Nov. l992

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https://recipes.connorbowen.com/recipe/rum-cake/