Rum cake |FDF

Rum Cake

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

By Diahann Smith

Rum Galde:

Preheat oven to 325?F. Grease and flour a 10 inch Bundt pan.
Roast walnuts on a non-stick pan on the stove on medium high heat for about 5 minutes, moving constantly and making sure they do not burn.
Cool the nuts and sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix, pudding , eggs, water, oil/butter and rum. Mix for about 2:30 minutes.
Pour batter over chopped nuts in the pan.
Bake for about 50 for 60 minutes, or until a toothpick inserted into the cake comes out clean.
In the meantime make the rum glade. In a saucepan, combine butter, water and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and add the rum.
When the cake is done, carefully run a knife around the edges and the middle of the cake to make sure it’s not stuck to the sides and or the middle. Poke small holes in the cake and pour about 1/3 the glaze, wait until absorbed and add 1/3 more and again until it’s all gone. Make sure you add plenty of glaze around the sides of the cake.
Let sit for 30 minutes in the pan or until is cooled, then turn out onto serving plate with sides to catch any additional glaze. Maintain covered.
Enjoy with an ice cold glass of fresh Florida milk.