surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
Got some baby backs on the WSM and decided to make a Rum Cake.. Can out killer....
Cake:
1 c. chopped pecans or walnuts
1 18 1/2 oz. pkg. Yellow cake mix
1 3 3/4 oz. pkg. Vanilla instant
pudding & pie filling
4 eggs
1/2 c. cold water
1/2 c. Vegetable oil *
1/2 c. Myers's Rum
Glaze:
1 stick butter (1/4 lb)
1/4 c. water
1 c. sugar
1/4 to 1/2 c. Myers's Rum
Preheat oven to 325 degrees. Grease and flour a
10" tube or 12" bundt pan.* Sprinkle nuts over
bottom of pan.* Mix next six cake ingredients.
[After moistened, beat on high for 2 minutes.]
Pour batter over nuts. Bake 1 hour* and cool.
Invert onto serving plate.*
GLAZE: Melt butter, stir in water and sugar and
boil 5 min. stirring constantly. Remove from heat,
stir in rum slowly Prick cake top to bottom and
drizzle glaze on top and sides, allowing cake to
absorb glaze. Repeat until glaze is gone.