| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Mexican |
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped pecans (walnuts will do) |
| 1 |
|
Box (18.5-oz) yellow cake mix (do not use the sort with pudding in the mix) |
| 1 |
|
Box (3.75-oz) vanilla pudding mix |
| 4 |
|
Eggs |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Rum |
| 1/4 |
lb |
Butter |
| 1/4 |
c |
Water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Rum |
INSTRUCTIONS
GLAZE
submitted by: mmf@eskimo.com
I usually avoid recipes that use cake mix, but this one is a winner. I
served this last night at my husband's birthday party, alongside a rather
involved Mexican chocolate torte from the pages of Gourmet magazine. The
rum cake was a bigger hit.
This recipe comes from Bacardi. About 20 years ago the company displayed
this recipe near bottles of rum in the liquor store. That's when my mother
first discovered it.
Mix all cake ingredients together. Bake in bundt or tube pan at 325 for one
hour. Let cool slightly and remove from pan. Glaze when cool.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat; add rum.
In order to glaze the cake, first use a carving fork to poke holes in the
top and sides of the cake. Slowly spoon glaze over cake. It will take a
while for the cake to soak up all the glaze. Sometimes it is necessary to
let the cake stand for five minutes or so in the midst of glazing so it can
absord the liquid. Then continue to glaze the cake until the glaze is all
used up.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 29 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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