This is such a delicious, easy and crowd pleasing cake. The flavors meld well after a day or two and it freezes very well so is a great make-ahead to have on hand for unexpected company, but I bet it won't last long enough.
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
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|Serving Size: 1 Recipe (3572g)|
|Recipe Makes: 1|
|Calories from Fat: 5300 (48%)|
|Amt Per Serving||% DV|
|Total Fat 588.9g||785 %|
|Saturated Fat 196.8g||984 %|
|Monounsaturated Fat 213.7g|
|Polyunsanturated Fat 121.1g|
|Cholesterol 8956.3mg||2756 %|
|Sodium 8216.7mg||283 %|
|Potassium 3835.4mg||101 %|
|Total Carbohydrate 1077.9g||317 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 1063.7g|
|Protein 306.4g||438 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11154
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