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Easy Rum Cake
 

1 package yellow cake mix 3¾ ounces package vanilla instant pudding mix 4 eggs ½ cup water ½ cup oil ½ cup dark rum ½ cups chopped walnuts. Lightly grease a standard bundt pan and sprinkle walnuts evenly over the bottom of the pan. Combine all ingredients in a large bowl and mix very well. Pour into pan and bake for 50 minutes at 325° F. Allow cake to cool slightly, and while still warm, drizzle the glaze over entire top of the cake while still in the pan. Allow cake to cool and absorb glaze completely before turning upside down onto a plate. Produces a very rich, moist dessert cake that keeps well for many days of enjoyment. Rum Cake Glaze 1 cube butter ¼ cup water 1 cup granulated sugar ½ cup rum Melt butter in saucepan. Stir in water and sugar. Boil easily for 5 minutes stirring constantly. Remove from heat, stir in rum. Cool slightly before drizzling over the cake.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.