Rum Cake Recipe
Thank you Elizabeth Arduain in Lubbock Texas! Your rum cake recipe gives us a great dessert recipe and alternative to all the cookies and candies of the season! I'm planning to make one next week, or the week after.
If you have a recipe you'd like to share, please email me at dfoerster@kw.com. I'd be happy to post it on my public blogsite www.ConnectingColoradoNeighbors.com.
Happy Holidays to everyone!
It's so Good!
Enjoy the Rum Cake. Wish I could bake it for everyone and send it to you, but since I can't I will share my recipe with you. Happy Baking!
Rum Cake
18 1/4 oz Yellow Cake Mix (I prefer Duncan Hines but any can be used)
3.4 oz package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark myers rum
Combine cake ingredients. Beat medium speed for 2 minutes. Pour into greased (with butter), and floured 10" tube or 12 cup Bundt Pan. Bake at 325 for one hour.
Cool and Invert onto a Plate(make sure it is not sticking to the sides of the baking pan). Prick the top with a fork and pour glaze over the top.
I usually spoon some glaze over the top and reserve the rest and serve at the table (heated) with the dessert because some like more glaze than others.
Glaze: heat in a pan on the stove or in the microwave.
1/4 cup rum
1/4 cup butter (unsalted)
1/8 cup water
1/2 cup sugar.
Blooming for you!
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