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Wednesday, October 31, 2012

T'is the #Cake for the season - Rum Cake

  • Hello all!

    Once again the festivities has begun with the Halloween parties over the weekend! 
    Here is a cake for all season especially with our love ones. Halloween, is here .. Thanksgiving  around the corner and Christmas is close by; they are certainly a good reason. So let try it...... 


    1 box Yellow cake mix
    1 pack Instant vanilla pudding mix
    4 whole eggs
    1/2 cup cold water
    1/2 cup Canola Oil
    1/2 cup Rum (dark Or Light Is Fine)
    1 cup Chopped Pecans/Walnut


    1/2 stick Butter
    1/4 cup Water
    1/2 cup Sugar
    1/2 cup Rum


    Preheat oven to 325.

    Follow the directions on the package.
    Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
    Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out until the top is even. Bake for 1 hour, or a little less if the pan is black. 

    Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of  Rum Cake. Use brush or spoon to put extra dripping back on cake.

    While cake is almost done, make the glaze.
    Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

     Please Note: 
    The rum will cause steam. Be careful not to burn yourself. 

    Eat. Enjoy. And don’t feel guilty. Christmas-time is almost here!
    It is a good gift to send to soldiers overseas, and a good gift to give for the season!

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