| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Alcohol |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped pecans |
| 18 1/2 |
oz |
Pkg yellow cake mix |
| 3 |
|
Eggs |
| 1/2 |
c |
Cold water |
| 1/3 |
c |
Oil |
| 1/2 |
c |
Dark rum (80 proof) |
| 1 |
|
Glaze |
| 1/4 |
lb |
Butter |
| 1/4 |
c |
Water |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Dark rum (80 proof) |
INSTRUCTIONS
Cake
Preheat oven to 325 F. 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.
Posted to recipelu-digest Volume 01 Number 365 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 13, 1997
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