Basic Rum Pound Cake Ingredients: 1 cup chopped pecans 1 package of yellow cake mix 1 package of instant vanilla pudding 4 eggs ½ cup cold water ½ cup vegetable oil ½ cup Puerto Rican rum/dark Preheat oven to 325° F. Grease and flour bundt cake pan. Sprinkle pecans on the bottom. Mix all other ingredients together for 2 minutes. Pour batter into pan. Bake for one hour. Invert on serving plate after it cools (10 min). Glaze: Ingredients: ¼ lb butter ¼ cup water 1 cup granulated sugar ½ cup rum Directions: Melt butter and stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. When cooled drizzle and brush glaze evenly over the cake top. Note: You can decorate with maraschino cherries and whipped cream
Posted on: Mon, 12 Aug 2013 16:08:55 +0000
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