Rum Cake

Keep this classic rum cake recipe in your arsenal for special occasions or no occasion at all!

Yield:

Makes 16 servings (serving size: 1/16 of cake)

Recipe Time

Prep: 5 Minutes
Cook: 1 Hours

Nutritional Information

Calories 300
Fat 14 g
Satfat 3 g
Monofat 6 g
Polyfat 5 g
Protein 4 g
Carbohydrate 36 g
Fiber 1 g
Cholesterol 6 mg
Iron 1 mg
Sodium 321 mg
Calcium 56 mg

Ingredients

Cake:
Cooking spray
2 tablespoons all-purpose flour
2/3 cup chopped pecans
1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 cup egg substitute
1/2 cup water
1/3 cup vegetable oil
1/2 cup dark rum
Glaze:
2 1/2 tablespoons unsalted butter
1/3 cup sugar
3 tablespoons water
2 tablespoons dark rum

Preparation

1. Preheat oven to 325°.

2. Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.

3. Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.

4. While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.

5. Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.

Note:

Martha Condra,

December 2006