Rum Cake (Sharon Hoffman)

By dwright0229

Ingredients

• GLAZE:
• 1 box yellow cake mix with pudding in the mix
• 1/2 c. water 1/2 c. dark rum
• 1/3 c. oil
• 3 eggs
• 1/2 stick of butter
• 2 T. water
• 1/3 c sugar
• 1/3 c. dark rum (substitute rum extract) 2 T. rum extract and add water to measure 1/2 c.
• RUM SUBSTITUTE**
• BATTER: 2 T. rum extract and add water to measure 1/2 c.
• GLAZE: 2 to 3 tsp. and add water to measure 1/3 c.

Preparation

Step 1

Spray bundt pan with Pam and sprinkle bottom of pan with 3/4 c. chopped walnuts.

Mix all cake ingredients 2 min. with mixer and then pour into pan.

BAKE: 325 degrees for 1 hour.

GLAZE:
1/2 stick of butter
2 T. water
1/3 c sugar
1/3 c. dark rum (substitute rum extract) 2 to 3 tsp. and add water to measure 1/3 c.

Melt butter with water, add sugar.
Boil over medium heat for 5 min. stirring constantly.
Remove from heat and stir in rum.