Rum Cake

Cathy's Rum Cake

Preheat your oven to 325 degrees F

1 Cup chopped Walnuts

1 pkg yellow cake mix

1 pkg (approx 3.5 oz) instant vanilla pudding mix

4 eggs

1/2 Cup oil

1/2 Cup cold water

1/2 Cup Dark Rum

Grease & flour Bundt pan, sprinkle the walnuts on the bottom of the pan and set aside.

Mix the rest of the ingredients & pour in the Bundt pan over the walnuts.

Bake a2 325 degrees F for 1 hour (start checking around 50 minutes, if a knife comes out clean then its ready)

Cool for 10 minutes in the Bundt pan on a cooling rack.  After 10 minutes remove from the pan by inverting onto a plate.

Poke multiple holes on the top of the cake (I use a chop stick to poke holes) then spoon over the glaze.

Glaze Recipe

1 Cup of white Sugar

1/4 lb (1 stick) of butter

1/4 Cup water

Put these 3 ingredients into a saucepan & bring to a boil.  Boil for 5 minutes stirring constantly.  Remove from heat and cool for 5 minutes, then stir in 1/2 to 3/4 Cup of Rum.

After cake has cooled for 10 minutes, spoon this glaze over the cake.

Enjoy!

This recipe is from Cathy, a co-worker from the recovery room at SMH (good times)