Mother Terrill's Rum Cake
Makes:
12 servings
Total Time:
2 hr
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- Cake:
- 1/2 cup chopped nuts (walnuts or pecans work well)
- 1 cake mix with pudding in it
- 1 box Jell-O Vanilla Flavor Instant Pudding Mix
- 4 eggs
- 1/2 cup water
- 1/2 cup cooking oil
- 1/2 cup rum
- Topping:
- 1/4 cup water
- 1/4 cup rum
- 1/2 cup sugar
- 1/2 stick butter
make it
Preheat oven to 325 degrees F. Grease and flour a Bundt pan. Spread nuts in the bottom of the pan. Set aside. Combine the cake mix, pudding mix, eggs, water, oil and rum in a large mixing bowl. Mix as you would any cake until the mixture is smooth. Beat an additional 2 minutes until mixture is creamy. Pour into the Bundt pan.
Bake for 50 minutes. Cake is done when the top springs back when pressed lightly. Cool for about 5 minutes and turn out onto baker's rack. Place a plate under the rack to collect drippings from topping.
Topping:
Combine water, rum, sugar, and butter in a small sauce pan. Bring to a boil. Boil for about 3 minutes. Remove from stove. Drizzle topping over entire cake until topping mixture is gone. Allow cake to cool for about 1 hour.
Notes
Cake may be served warm or cool.
Cut in individual pieces to serve.
Cake freezes well for snacking later.
