Holiday Rum Cake
By Montefino Staff
- 1 c. chopped pecans or walnuts
- 1 (18 1/2 oz.) pkg. yellow cake mix
- 1 (3 3/4 oz.) pkg. instant vanilla pudding
- 4 eggs
- 1/2 cup cold water
- 1/2 cup Wesson oil
- 1/2 cup dark rum (80 proof)
Preheat oven to 325 Grease and flour cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb all of the glaze. Dust with powdered sugar.
- 1 stick of butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
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