Becky’s Favorite Rum Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 10 | Servings | |
INGREDIENTS
| 1 | c | Pecans, chopped |
| 3 | Eggs | |
| 1/3 | c | Oil |
| 18 1/2 | oz | Yellow cake mix |
| 1/2 | c | Water cold |
| 1/2 | c | Rum, dark 80 proof |
| 1/4 | lb | Butter |
| 1 | c | Sugar, granulated |
| 1/4 | c | Water |
| 1/2 | c | Rum, dark 80 proof |
INSTRUCTIONS
Preheat oven to 325F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 564
Calories From Fat: 236
Total Fat: 27.2g
Cholesterol: 80.2mg
Sodium: 405mg
Potassium: 93.7mg
Carbohydrates: 64.8g
Fiber: 1.7g
Sugar: 43.2g
Protein: 4.9g