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Directions: Preheat oven to 325 degrees. Grease and flour a Bundt pan (or a 11" diameter decorative jello ring mold). Put chopped nuts in the bottom of the pan. Put cake and pudding mixes in a large mixing bowl and add the rum, water oil and eggs. Mix for 2 minutes. Bake at 325 for 50-60 minutes, or until a cake tester comes out clean. When the cake is almost done, prepare the glaze by boiling and stirring the sugar, butter, lemon juice and lemon rind for 2-3 minutes. Remove from heat, let cool slightly, and then stir in the rum. Remove cake from oven and spoon hot glaze over the bottom, but mostly between the cake and the sides (and center) of the pan. Let soak in and carefully turn cake out of pan when cool.
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 6|
|Calories from Fat: 682 (44%)|
|Amt Per Serving||% DV|
|Total Fat 75.8g||101 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 787.5mg||242 %|
|Sodium 1219.9mg||42 %|
|Potassium 371.1mg||10 %|
|Total Carbohydrate 186.4g||55 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 184.3g|
|Protein 26g||37 %|
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Calories per serving: 1565
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