Sunday, March 20, 2011

Rum Cake

by Wendy Kaupa

1 C chopped walnuts
1 yellow cake mix
3.4 oz pkg instant vanilla pudding
4 eggs
1/2 C water
1/2 C veg oil
1/2 C Capt. Morgan Spiced rum

1 stick butter
1/4 C water
1 C granulated sugar
1/2 C Capt. Morgan spiced rum

Preheat oven to 325*.  Grease and flour bundt pan.  Sprinkle chopped nuts in bottom of pan.  Mix all ingredients together and beat until smooth.  Pour batter over nuts and bake one hour.  Cool in pan for 15 minutes.  While cooling prep glaze.  Invert onto serving plate and prick top of cake.  Drizzle or spoon warm glaze over warm cake.  Cool to room temperature. 

Glaze Prep:  Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  remove from heat and stir in rum.

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