Connie Schultz's Christmas Rum Cake

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Cookies, shmookies! During the holidays in Connie Schultz's household, this Rum Cake reigns supreme. The recipe was given to her by a friend under one condition - that she tone down her cheery "Smurfette" disposition. Click here to read Connie's essay, 'The Cake That Stole Xmas'.

Editor's note: Recipe has been updated to specify baking temperature (325°F) and correct baking time (1 hour).

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  • 8

Ingredients

  • Cake:
  • 1 cup chopped pecans or walnuts
  • 1 standard-sized box yellow cake mix (with pudding in the mix)
  • 3 eggs
  • 1/2 cup cold water
  • 1/2 cup rum
  • 1/3 cup oil
  • Glaze:
  • 1/4 lb butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup dark rum

Preparation

Step 1

*+Cake:+*
Preheat oven to 325°. Spread chopped nuts in bottom of greased and floured bundt pan. Mix rest of ingredients together. Pour batter over nuts and bake for about 1 hour, or until toothpick inserted into cake comes out clean. Cool, then invert on serving plate. Prick top with fork.

*+Glaze:+*
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Spoon and brush onto rum cake.

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