Rum Cake

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 (3 3/4 ounce) box jello instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup bacardi dark rum (80 proof)
• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup bacardi dark rum (80 proof)

Recipe

• 1 cake: preheat oven to 325 degrees.
• 2 grease and flour a 12c.
• 3 bundt pan.
• 4 mix all cake ingredients together.
• 5 pour batter into prepared bundt pan.
• 6 bake for 1 hour and cool completely.
• 7 make the glaze while cake is cooling.
• 8 glaze: melt butter in sauce pan.
• 9 stir in water and sugar.
• 10 bring to a boil for 5 minutes stirring constantly.
• 11 remove from heat.
• 12 stir in the rum.
• 13 invert the cake onto a serving plate or cake stand.
• 14 prick the top of the cake with a toothpick to allow the glaze to soak in.
• 15 drizzle and smooth the glaze evenly over the top and sides.
• 16 allow the cake to absorb the glaze.
• 17 repeat until all of the glaze is used up.
• 18 (this will take several applications).