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Holiday Rum Cake
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Holiday Rum Cake

1 Hour 45 Minutes
1 Hr 45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 cup pecans
1 package yellow cake mix with pudding
4 eggs
1/4 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi Rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum
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Let's Make It
1
Preheat over to 325 degrees F. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts.
2
Bake 1 hour. Cool approximately 30 minutes and invert onto serving plate. Make glaze while cake is cooling.
3
Glaze:
4
Melt butter in a medium size saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in rum slowly. While warm, spoon over cake. Prick all over the top of cake with a toothpick. Drizzle and smooth glaze evenly over top and sides, allowing glaze to soak into cake. Keep spooning the glaze over cake until all the glaze has been absorbed.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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