Thursday, October 8, 2009

Easy Rum Cake

1 box (18 1/4 ounce) yellow cake mix
1 box (3 1/2 ounce) instant vanilla pudding mix
4 eggs
1 cup water
1/2 cup (1 stick) butter, softened
2 tablespoons Imitation Rum Extract
1 cup chopped pecans (optional)

Beat all ingredients, except pecans in a large bowl with mixer on low just to moisten. Then beat on medium 4 minutes. Grease and flour (I would recommend Wilson Release) 12 cup Bundt pan. Sprinkle nuts in bottom of pan. Pour batter in pan.

Bake at 325 degrees for 1 hour or until cake begins to pull away from sides of pan. Cool in pan for 15 minutes.

Meanwhile, prepare the glaze.
Mix 1/2 cup sugar
1/4 cup butter and 2 tablespoons of water. Stir constantly, bring to a boil on medium heat and boil for one minute. Remove from heat. Stir in 1/2 teaspoon of Extract.

Invert cake on serving plate. Pierce cake with fork. Spoon warm glaze over warm cake. Enjoy!

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