Becky's Favorite Rum Cake Recipe
Servings: 10
Ingredients
- 1 c. Pecans, minced
- 3 x Large eggs
- 1/3 c. Oil
- 18 1/2 ounce Yellow cake mix
- 1/2 c. ,Water, cool
- 1/2 c. Rum, dark (80 proof)
- 1/4 lb Butter
- 1 c. Sugar, granulated
- 1/4 c. ,Water
- 1/2 c. Rum, dark (80 proof)
Directions
- Preheat oven to 325F. Grease and flour 10" tube or possibly 12-c. Bundt pan.
- Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cold. Invert on serving plate. Prick top.
- Spoon and brush glaze proportionately over top and sides. Allow cake to absorb glaze. repeat until glaze is used up.
- Glaze: Heat butter in saucepan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat. Stir in rum.
- Optional: Decorate with border of sugar frosting or possibly whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 562 | |
| Calories from Fat 247 | 44% |
| Total Fat 28.18g | 35% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.19g | |
| Cholesterol 88mg | 29% |
| Sodium 432mg | 18% |
| Potassium 90mg | 3% |
| Total Carbs 61.88g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 20.33g | 14% |
| Protein 4.79g | 8% |
