This Rum Cake recipe was given to me by my Very Dear Knitting Friend MaryJane.
1 cup chopped pecans
1 pkg french vanilla instant pudding
1/2 cup water
1/2 cup oil
1 pkg yellow cake mix
1/2 cup dark run
sprinkle chopped pecans on bottom of a greased bunt or tube pan.
Mix together cake mix, pudding, water, oil and rum.
Beat in eggs one at a time. Pour into pan and bake for 1 hour at 325.
let cool (about 20 minutes is enough)
sauce: 1 stick margarine or butter
1 cup sugar ( I use dark brown sugar)
1/4 cup water and 1/4 cup rum ( I use 1/2 cup of rum)
boil ingredients together in a sauce pan. Pour over cake while
it is still in the pan… it will soak into the cake ( I use a long tined fork
to poke holes all over the cake top and as much of the sides as I can).
Let it cool completely in the pan before removing.
I quite often bake this cake at night and let it soak all night long.
It really is a favorite with this family. I even catch folks having it for breakfast.
the alcohol is all cooked off but it sure tastes wonderful and rich.