Rum Cake I
Try this Rum Cake I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 1/2 cup white sugar
- 1/4 cup butter
- add all ingredients to list
- 1 cup chopped walnuts
- 1 (18.25 ounce) package yellow cake mix
- 1/2 cup dark rum
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1/8 cup water
- 1/4 cup dark rum
- Carbohydrate 102.28631005684 g
- Cholesterol 141.612500155467 mg
- Fat 201.121925162816 g
- Fiber 7.95600022315979 g
- Protein 44.8515750006146 g
- Saturated Fat 41.7979875448162 g
- Serving Size 1 1 recipe (1128g)
- Sodium 851.313000422927 mg
- Sugar 94.3303098336798 g
- Trans Fat 10.9323325053735 g
- Calories 2694 calories
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy! All done! Now take a photo, rate it, and share your accomplishments! {{email.address}} 150 Ratings
