Connie Schultz's Christmas Rum Cake

By carvalhohm

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).

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

Details

Servings 8
Adapted from dashrecipes.com

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.