Rum Cake

Serves 8 to 12. Recipe is from Pam Fisher.

1 cup chopped pecans or walnuts

1 box yellow cake mix (see note)

1 (3.4-oz.) box of vanilla instant pudding mix

1/2 cup dark rum (80 proof)

4 eggs

1/2 cup cold water

1/2 cup oil


1. To make cake, grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Combine remaining ingredients except Glaze and pour batter over nuts.

2. Bake in preheated 325-degree oven for 1 hour. Cool. Invert onto serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze and repeat until all of glaze is used.

Note: If using cake mix containing pudding, omit dry instant pudding mix from batter. Use only 3 eggs and reduce oil to 1?3 cup.


1/4 lb. butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Melt butter, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and add rum.