Hazelnut Rum Cake

By HeatherS

Ingredients

• Cake:
• 1 pkg (18.25 oz [515 g]) yellow cake mix
• 1 pkg (4-serving size) vanilla instant pudding mix
• 4 eggs
• 2/3 cup water
• 1/2 cup vegetable oil
• 1/3 cup rum
• 3/4 cup chopped hazelnuts
• Glaze
• 1/3 cup butter
• 2 tbsp water
• 2/3 cup granulated sugar
• 1/3 cup rum

Details

Servings 12
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350F. 10-inch Bundt tube pan, greased and floured.

Cake: In a large mixer bowl, combine cake mix, pudding mix, eggs, water, oil and rum. Beat on medium speed for 2 minutes. Stir in nuts. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean. Cool 20 minutes in pan on a wire rack, then remove cake and place on rack over waxed paper.


Glaze: In a small saucepan, melt butter. Add water and sugar. Bring mixture to a boil over medium heat, then simmer for 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in rum. Poke holes over surface of warm cake with a fork or a toothpick. Brush glaze over cake, letting it soak in. Cool completely before cutting.