Rum Cake
This is a wonderful recipe from an old friend, Kay Fountain; all of my children should remember her. They lived near us in Tennessee and they really loved to see you. Tommy, you and Mr. Fountain were great friends and usually bickered with one another Kay passed away several years ago, but her humor is always with me. This is super easy.
Ingredients
Cake
- 1 pkg. yellow cake mix
- 1 pkg. vanilla instant pudding
- 4 large eggs
- 1/2 cup light rum
- 1/2 cup water
- 1/2 cup vegetable oil
Glaze
- 1 stick butter
- 1/4 cup light rum
- 1 cup sugar
- 1/4 cup water
Instructions
Cake
- Grease and flour a bundt pan
- Crumble nuts in the bottom.
- Mix cake mix, pudding, oil, rum, water and eggs.
- Bake at 3250 for 50-60 minutes.
Glaze
- Mix all ingredients in pan.
- Boil for a minute or two.
- Poke holes in cake with a two-tined fork
- Pour glaze over cake right from the oven.
- Cool in pan before removing to a plate.
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