Rum Cake from The Larissa Monologues at larissamarks.

com Cake: 1 box yellow cake mix 1 package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup dark rum Glaze: 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup dark rum Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter into the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. As it cools, make glaze. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 3-5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Pour about 1/4 of the glaze into empty bundt pan. Carefully reinsert cake back into pan. With a fork or skewer, poke holes into the cake. Drizzle the remaining glaze over the cake. Let sit for about 30 minutes, allowing glaze to absorb. Turn cake out onto serving plate.

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