| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Pecans or walnuts; chopped |
| 1 |
|
Box (18.5-oz) yellow cake mix |
| 1 |
pk |
(3.75-oz) vanilla pudding mix |
| 4 |
|
Eggs |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Dark rum (80 proof) |
| 1/4 |
lb |
Butter |
| 1/4 |
c |
Water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Rum |
INSTRUCTIONS
GLAZE
Preheat oven to 325. Grease & flour a 10-inch tube or 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 &
brush glaze evenly over top & sides of cake. Allow cake to absorb glaze.
Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in
water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir
in rum.
MRS. VICTOR JUENGEL
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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