Recipe By : Cheryl Schneider's Mom, Barbara
Serving Size : 12 Preparation Time :2:00
Amount Measure Ingredient -- Preparation Method
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[CAKE]
1 cup chopped pecans
1 package yellow cake mix
1 package instant vanilla pudding
4 each eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
[GLAZE]
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
sugar frosting or whipped cream, optional
CAKE:
Preheat oven to 325 F. Grease and flour 10-inch tube or square
cake pan. Sprinkle pecans over bottom of pan. Mix all ingredients
for cake together, pour batter over pecans in pan. Bake 1 hour.
Cool and invert on plate. Prick top and drizle glaze evenly over
top. We used a nut picker and put holes in the cake from the top
to the bottom, all around the cake.
GLAZE:
Melt butter in saucepan, stir in water and sugar. Boil 5 minutes
stirring constantly. Stir in rum. Pour over cake, cool. Cake
may be decorated with border of sugar frosting or whipped cream.
We allowed the cake to sit and the glaze ran through and off the
cake. Every 30 minutes or so, we would spoon the glaze off of the
plate and pour it back on the top. The glaze finally got stiff
enough toward the end that it stuck to the top and sides.
It was wonderful.
NOTES : Thanks Cookin' |
