Rum Cake (Sharon Hoffman)

Rum Cake (Sharon Hoffman)
Rum Cake (Sharon Hoffman)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • GLAZE:

  • 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.

Directions

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.

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