from Jeani Hosier-Gustafson

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Name: Rum Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup Pecans chopped; 1 pkg Yellow cake mix; 1 pkg Instant vanilla pudding; 4 Eggs; 1/2 cup Cold water; 1/2 cup Wesson oil; 1/2 cup Bacardi dark rum; 1/2 cup butter; 1/4 cup water; 1 cup sugar; 1/2 cup Bacardi dark rum

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INGREDIENTS

Cake
1 cup Pecans ; chopped
1 pkg Yellow cake mix
1 pkg Instant vanilla pudding
4 Eggs
1/2 cup Cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
Glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

INSTRUCTIONS

Cake

1. Grease and flour 10" tube or 12 cup Bundt pan or angel food cake pan. Sprinkle nuts over bottom

2. Mix all cake ingredients together and pour over nuts.

3. Bake 1 hour at 325°.

4. While still hot, invert cake on serving plate and prick all over with meat fork.

Glaze

1. Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Add rum.

2. Spoon and brush glaze over top and sides of hot cake. Allow cake to absorb glaze. Repeat until glaze is used up.

Optional

1. Decorate with border of sugar frosting or whipped cream.

NOTES

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Nutrition

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Serving Size: 1 Recipe (3010g)
Recipe Makes: 1 Serving

Calories: 7632
Calories from Fat: 3551 (47%)

Amt Per Serving		% DV

	Total Fat 394.6g	526 %
	Saturated Fat 91.5g	457 %
	Monounsaturated Fat 195.2g
	Polyunsanturated Fat 86.8g
Cholesterol 282.1mg		87 %
Sodium 64472.3mg		2223 %
Potassium 1999.5mg		53 %
Total Carbohydrate 851.4g		250 %
	Dietary Fiber 20.6g	83 %
	Sugars, other 830.7g
Protein 67.8g		97 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 7632

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