Ron's Rum Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 cup chopped pecans
• 4 large eggs
• 1 (18 ounce) box yellow cake mix
• 1 (3 ounce) package instant vanilla pudding
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup light rum
• 8 tablespoons unsalted butter
• 1 cup sugar
• 1/4 cup water
• 1/4 cup light rum

Recipe

• 1 preheat the oven to 325º f. and grease and flour a bundt cake pan.
• 2 spread the pecans over the bottom of the pan and set aside.
• 3 with an electric mixer, beat the eggs until they are a light lemon color.
• 4 add the cake mix, pudding mix, water, vegetable oil, and rum. beat until thoroughly combined.
• 5 pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
• 6 remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
• 7 toward the end of the cake’s baking, make the glaze.
• 8 in a medium saucepan, bring the butter, sugar, water and rum to a boil.
• 9 reduce the heat to low and let the mixture continue to simmer for 3 minutes.
• 10 remove from the heat.
• 11 while the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
• 12 let the cake sit for an hour before serving to absorb the glaze.
• 13 variation:.
• 14 glaze the cake a second time.
• 15 an hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
• 16 stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
• 17 bring this to a boil and stir until it has thickened.
• 18 pour the hot glaze over the cake and let it sit for another hour before serving.