RUM CAKE

  • 1 package 18-1/2 oz. Duncan Hines Butter Cake mix
  • 1 package 3-3/4 oz. Instant vanilla pudding
  • 1/2 cups Crisco Oil
  • 1/2 cups Water
  • 1/2 cups Rum, light
  • 4 Eggs
  • 3/4 cups Pecans, chopped

    • Grease and flour Bundt Pan, pour 1 of a cup of the chopped Pecans in the pan.In the mixing bowl combine all ingredients including remaining pecans. Bake One hour at 325°. Remove cake from Pan when done and puncture still warm cake. There is a large amount of glaze so you have to keep spooning it over the cake until all is used.

    Glaze:

    1 stick of butter 1 cup of sugar and 1/4 cup water. Mix the 3 ingredients in saucepan Bring to a boil for one minute over a low flame. Then add two tablespoons rum. Spoon over punctured cake. Best to make the glaze just before cake is ready to be taken out of oven.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Patricia Dubois of Albany, LA. 

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