|Mom's Rum Cake|
"I got this from my mother. When she makes it, all of us combat over it. It's delicious and clean to make."
- 1 (18.25 ounce) bundle yellow cake blend
- 1 (3.Five ounce) bundle on the spot vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- half of cup rum
- half of cup chopped pecans
- 3 tablespoons butter
- 1/4 cup water
- 1 cup white sugar
- half cup rum
|Prep :||Cook : 14M||Ready in :|
- Preheat oven to 325 ranges F (a hundred sixty five stages C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding blend.
- In any other bowl beat eggs, water, oil and rum till frothy. Add cake mix/pudding mixture and beat until properly combined. Spread pecans frivolously over the bottom of the organized pan and pour batter over pecans.
- Bake cake at 325 stages F (165 levels C) for 60 mins or till a toothpick comes out dry whilst inserted in the center. Allow to chill in pan for five mins and put off from pan. Place in serving dish without delay, proper facet up. (Pecans ought to be on the bottom)
- To Make Glaze: During the closing 15 to 20 minutes of baking time, integrate butter or margarine, water and sugar in a sauce pan and bring to boil over excessive warmness. Reduce heat to medium and boil unexpectedly until it's very thick and syrupy stirring very regularly. The syrup must be decreased quite a bit and really thick otherwise it's going to make the cake soft. Remove from warmth and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit down at room temperature for in the future then refrigerate.
- Reynolds® parchment may be used for less difficult cleanup/removal from the pan.
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