| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Desserts, Cakes | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Pecan pieces |
| 1 | Box yellow cake mix | |
| 1 | pk | Vanilla pudding mix |
| 1/2 | c | Dark rum |
| 1/4 | c | Banana Liqueur |
| 1/2 | c | Vegetable oil |
| 4 | Eggs; extra large | |
| 1/4 | lb | Butter; melted |
| 1/4 | c | Dark rum |
| 1/4 | c | Banana liqueur |
| 1 | c | Sugar |
INSTRUCTIONS
RUM SYRUP Lightly butter and flour inside of bundt pan, then shake excess flour off. Sprinkle nuts evenly around pan bottom. Combine cake mix, pudding mix, 1/2 c rum, 1/4 c banana liquer, oil and eggs by hand. Then use an electric mixer at medium speed for 2 minutes, no longer. Pour batter in bundt pan and bake at 325 degrees for 55 - 60 minutes or until cake tests done. Just before cake is done, melt butter, 1/4 c rum, 1/4 c banana liqueur and sugar in a large saucepan. Slowly bring to a rolling boil for 2 minutes (watch out, it rises up high in the pan). Do not overcook or it will become too thick. Spoon the syrup over the baked cake immediately, making certain that the syrup is evenly distributed and allowed to run down the inside of pan. You can make little holes with a toothpick to absorb the syrup. Let the cake stand 30 - 40 minutes then turn out. Recipe by: BUSY COOKS - http://busycooks.miningco.com Posted to recipelu-digest by Lynn Nelson <lynnn@erols.com> on Feb 08, 1998
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