Walker Rum Cake

Walker Rum Cake
Walker Rum Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 1

    C Chopped Pecans

  • 1/2

    C Water

  • 1

    Pkg Yellow cake mix with pudding (Betty Crocker)

  • 1/3

    C Vegetable Oil

  • 3

    Eggs

  • 1/2

    C Rum (Bacardi)

  • Glaze:

  • 1/4

    Lb Butter (one stick)

  • 1

    C Sugar

  • 1/4

    C Water

  • 1/2

    C Rum (Bacardi)

Directions

Cake: *Preheat oven to 325˚. Grease and Flour (cooking spray works too) 10” tube pan or 12” bundt pan. Sprinkle nuts over bottom of pan. Mix ingredients together. Pour batter over nuts. Bake one hour. Cool. Invert on serving plate. Prick top of cake with fork (for better glaze absorption). Spoon glaze over cake. **Can also make cupcakes. Instead of sprinkling nuts over bottom, sprinkle on top. Bake for approx. 20 min. or until golden brown. Prick top with fork. Spoon glaze over top of cupcakes. Glaze: *Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Pour in half of rum. Stir in. Add in rest of rum and stir (Prevents glaze from becoming to grainy). Spoon over cake. --Generally makes enough for two cakes, or enough for one batch of cupcakes.

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