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Golden Rum Cake

    1 cup chopped walnuts
    1 (18.25 ounce) package yellow cake mix
    1 (3.4 ounce) package instant vanilla pudding mix
    4 eggs
    1/2 cup water
    1/2 cup vegetable oil
    1 cup dark rum, divided
    1/2 cup butter
    1/4 cup water
    1 cup white sugar

  Preheat oven to 325F. Grease and flour a 10 inch Bundt pan. Sprinkle
 chopped nuts evenly over the bottom of the pan. In a large bowl,
 combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water,
 oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in
 the pan.

  Bake in the preheated oven for 60 minutes, or until a toothpick
 inserted into the cake comes out clean. Let sit for 10 minutes in
 the pan, then turn out onto serving plate.

  Meanwhile, in a saucepan, combine butter, 1/4 cup water and
 1 cup sugar. Bring to a boil over medium heat and continue to boil
 for 5 minutes, stirring constantly. Remove from heat and stir in
 the other 1/2 cup rum.

  Brush this glaze over top and sides of cake. Allow cake to absorb
 glaze and repeat until all glaze is used.