Ingredients:
1 cup chopped nuts (pecans or walnuts)
1 package (15-18 oz) yellow cake mix
1 package (3.4 oz) instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum (dark or spiced)
For Glaze:
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum
Instructions:
Preheat microwave oven to 350°F./ 176 C°. Grease and flour a bundt pan, after that sprinkle the chopped nuts evenly on the bottom.
Mixing: Use a large bowl, combine the cake mixture, pudding mixture, eggs, water, oil, and the Rum. Beat together until well blended.
Baking: Pour the Batter over the nuts in the Prepared pan. Bake for 60 Minutes otherwise until a Toothpick Inserted into the cake comes out clean.
Glaze Preparation: In a Saucepan, melt the butter over low heat. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
Glazing the Cake: Once the cake is Baked, let it cool in the pan for about 10 minutes. Then, invert it onto a serving plate. Prick the top with a toothpick or fork and pour the glaze over the warm cake, allowing it to soak in.
Soaking Time: Allow the cake to cool completely. As it cools, it will absorb the delicious rum glaze.
Serve: Slice and serve this moist, flavorful rum cake, ideally after it has rested for a few hours to allow the flavors to meld.
This delightful rum cake is perfect for Christmas celebrations, offering a rich, boozy flavor that’s sure to delight your guests!
This recipe combines the sweetness of the cake with the richness of rum for a festive and flavorful dessert.
