Jamaican Rum Cake 1/2 C. chopped pecans
1 (18.25 oz.) box yellow cake mix 1 small box instant vanilla pudding 4 eggs 1/2 C. vegetable oil 1/2 C. water 1/2 C. dark rum Glaze: 1 stick (1/2 C.) butter 1 C. sugar 1/4 C. water 1/4 C. rum Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan. Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour. While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
