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Timon's Rum Cake

  • 1serving
  • 30minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CAKE :

  2. 18 1/2 oz Yellow Cake mix

  3. 1 box vanilla instant pudding

  4. 4 egg s

  5. 1/4 cup cold water

  6. 1/2 cup vegetable oil

  7. 3/4 cup Rum (I like Bacardi Dark)

  8. Bundt cake pan

  9. GLAZE:

  10. 1 stick butter

  11. 1 Tbsp water

  12. 1 cup sugar

  13. 3/4 cup of light rum (Bacardi)

Instructions Jump to Ingredients ↑

  1. Mix the cake ingredients ingeniously. Butter the pan and coat the bottom with a thin layer of sugar, about ¼ cup. Pour batter in pan.

  2. Bake cake at 325 for 45-60 minutes. Allow to cool then poke a zillion holes into the cake with a fork.

  3. For the glaze melt butter in small saucepan, add sugar while stirring, add water, and ¼ cup of rum. Bring heat up until it begins to simmer. Be very careful not to burn mixture. Simmer for about 3 minutes while constantly stirring. Add remaining rum and cook on low heat for 1 minute.

  4. Taste the glaze for flavor. If it tastes bad you probably burned it, so start over.

  5. Pour the glaze over cake slowly and evenly allowing it to absorb.

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