Christmas Rum Cake
1 cup chopped pecans or walnuts 1 yellow cake mix 1 vanilla instant pudding 4 eggs 1/2 cup cold water 1/2 cup dark rum Glaze: 1/4 lb butter 1/4 cup water 1 cup granulated sugar 1/2 cup dark rum Preheat oven to 325*. Grease and flour tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool and invert on serving plate. Prick top. Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum. Optional: Drizzle with maraschino cherries and border with whipping cream. Place seedless green grapes dusted with powdered sugar.
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