Rum Cake
By Paula Deen
JUMP TO RECIPE
Featured in:
The Lady and Sons Savannah Country Cookbook
Difficulty: Easy
Prep time: 30 minutes
Cook time: 60 minutes
Servings: 12 to 16
Ingredients
Rum Cake
- 1 cup chopped walnuts
- 1 (18¼-ounce) package yellow cake mix
- 1 (3½-ounce) package instant vanilla pudding mix
- 4 eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- ½ cup dark rum
Glaze
- 4 tablespoons (½ stick) butter
- ¼ cup water
- 1 cup sugar
- ½ cup dark rum
Directions
Rum Cake
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.
Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.
Glaze
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.