Ruth's Famous Rum Cake
by Ruth McCarthy
Ingredients
For Cake
1
cups chopped pecans or walnuts
1
package yellow cake mix
1
package vanilla pudding mix
4
eggs
0.5
cups water
0.5
cups butter
For Glaze
0.5
cups butter
1
cups sugar
0.25
cups water
0.5
cups Bacardi Amber Rum
Preparation
For Cake
Step 1
Preheat oven to 325
Step 2
Sprinkle the nuts over the bottom of a lightly greased 3 litre Bundt pan.
Step 3
Mix all of the cake ingredients together
Step 4
Carefully pour batter over the nuts
Step 5
Place in the oven and cook for one hour or until toothpick inserted into centre comes out clean
Step 6
Cool for 10 minutes, invert onto serving dish.
Step 7
Carefull prick top and sides of cake
For Glaze
Step 1
Melt butter in medium sauce pan
Step 2
Stir in sugar and water slowly
Step 3
Bring to a boil, stirring constantly
Step 4
Remove from heat and gradually stir in the rum
Step 5
Brush the glaze evenly over the top and sides
Step 6
Allow cake to absorb glaze
Step 7
Repeat until all glaze is used