Rum Cake

Rum Cake

Ingredients

Cake
○ 1 pkg. yellow cake mix
○ 1 small (4-serving size) instant vanilla pudding mix
○ 4 eggs
○ 1/2 cup water
○ 1/2 cup vegetable oil
○ 1/2 cup Bacardi dark rum

Glaze
○ 1/2 cup butter
○ 1/4 cup water
○ 1 cup sugar
○ 1/2 cup Bacardi dark rum

Recipe

1 - Preheat oven to 325°. Generously grease and flour 8 inch bunt pan.
2 - Mix cake ingredients together in mixing bowl and mix with electric mixer on high for 2 minutes.
3 - Place mixture in bunt pan and bake until toothpick comes out clean when inserted, about 45 minutes to an hour.
4 - Take cake out and allow to cool in pan, about 20 minutes.
5 - While cake is cooling, prepare glaze. Place butter, water, and sugar in sauce pan and heat until butter is melted and then stir to combine the sugar.
6 - Heat mixture until just boiling, then add rum and cook for 2 minutes more, constantly stirring. Remove from heat.
7 - Invert cake onto plate and prick with fork in several areas. Then invert cake back into bunt pan, being careful to line the cake up with the mold.
8 - Drizzle glaze over cake, making sure to get plenty of glaze down the sides.
9 - Let cake sit and absorb glaze for 20 minutes, then invert back onto plate and serve.