|This is made from my Mother's Rum Cake Recipe.|
Well yes I do, and I've just finished raking through one of my many recipe files until I found my Mother's recipe. She always made this around the holiday's and it is easy and delicious. I love it anytime and so I am making one for our friend and I thought you might enjoy it too.
Ingredients for Mother's Rum Cake:
1/2 C. chopped pecans
1 (18 1/2 oz.) butter recipe golden cake mix (I use Duncan Hinds)
1 (3 3/4 oz.) box vanilla instant pudding mix
1/2 C. light rum
1/2 C. water
1/2 C. vegetable oil
Preheat the oven to 325 degrees F.
Butter and flour well a bundt or 10" x 14" tube pan and set aside.
1 C. sugar
1/4 C. light rum
1 stick of butter
1/4 C. water
1/8 t. butter rum flavor (optional)
Combine the glaze ingredients in a small sauce pan and bring to a boil. Continue the boil for 3-4 minutes. Pour over hot cake.
This makes a wonderful dessert any time of year! It is nice with a dollop of freshly whipped sweet cream.