| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped pecans |
| 18 1/2 |
oz |
Yellow cake mix |
| 3 1/4 |
oz |
Instant lemon pudding mix |
| 1/2 |
c |
Rum |
| 1/2 |
c |
Water |
| 1/2 |
c |
Oil |
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/4 |
lb |
Butter |
| 1/4 |
c |
Lemon juice |
|
|
Zest from one lemon |
| 1/4 |
c |
Rum |
INSTRUCTIONS
Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan
(or a 11" diameter decorative jello ring mold). Put chopped nuts in
the bottom of the pan. Put cake and pudding mixes in a large mixing
bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at
325 for 50-60 minutes, or until a cake tester comes out clean. When
the cake is almost done, prepare the glaze by boiling and stirring the
sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from
heat, let cool slightly, and then stir in the rum. Remove cake from
oven and spoon hot glaze over the bottom, but mostly between the cake
and the sides (and center) of the pan. Let soak in and carefully turn
cake out of pan when cool. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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