Jimmy’s Yummy Rummy Cake
by Jim on June 22, 2010
30 min
60 min
1 hour, 30 min
Servings
Ingredients
166
- 1 cup Pecans or Walnuts Chopped
- 1 box Yellow cake mix other flavors are ok too
- 3 ounce Jello instant vanilla pudding mix match this to your cake
- .5 cup Cold Water
- .5 cup Vegetable oil
- .5 cup Dark Rum 80 proof
137
- .5 pound Butter
- .5 cup Water
- 1.5 cups Sugar
- 1 cup Dark Rum 80 proof
Directions
| Cake Preparation: |
- Preheat oven to 325 F
- Grease & flour 13-cup bundt pan or use a cupcake pan or sheet cake pan. (highly recommended to use cupcakes style – you will achieve best results)
- (optional) For bundt Sprinkle nuts over bottom of pan. For others sprinkle nuts over top of batter
- Mix all cake ingredients together
- Pour batter into pan (if bundt, over the nuts)
- Bake 1 hour then let cool (about another hour)
- (if using bundt) Invert on serving plate. (otherwise leave in the pan)
- Prick top in many places (with something small like fork tines or a toothpick)
- Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used completely
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| Glaze Preparation: |
- Melt butter in saucepan
- Stir in water & sugar
- Boil 5 minutes, stirring constantly
- Remove from heat
- Stir in Rum
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