Rum Cake Recipe

Rum Cake

When I was 18 year old, and worked for Grumman Data Systems on the night shift.  I really think that it was the BEST job I ever had.  The night supervisor, was a lady named Verdell Myers, she was great to work for.  She was not only my boss…but she treated everyone like we were her daughter’s too.  Every time I see this Rum Cake Recipe…I will always think of Verdell.

Rum Cake Recipe

Rum Cake

1 cup chopped pecans or walnuts

1 yellow cake mix

1 (3 34 oz.) package Vanilla Instant Pudding & Pie Filling

4 eggs

½ cup cold water

½ cup oil

½ cup Bacardi Dark Rum

Glaze:   ¼ cup butter

¼ cup water

1 cup sugar

½ cup Rum

Preheat oven to 350F.  Grease and flour 10 inch tube pan.  Sprinkle nuts on the bottom of pan.  Mix cake ingredients; then pour on top of nuts.

Bake cake for 1 hour.  Cool, then invert on serving plate.  Prick top of cake; then spoon and brush the glaze all over the cake; until it’s gone.  For the glaze: melt butter; stir in the water and sugar.  Boil 5 minutes stirring constantly.  Remove from heat.  Stir in the rum.

 

(Recipe for the Rum Cake came for the liquor store.)

Hope you enjoyed making the Rum Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked!!