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A Very Special Rum Cake

Serves: 8
Total Calories: 552

Ingredients

CAKE:
1 cup chopped walnuts
1 (18 1/2-ounce) package yellow cake mix with pudding
3 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup any 80-proof dark rum
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GLAZE AND TOPPING:
1 stick unsalted butter
1/4 cup water
1 cup sugar
1/2 cup 80-proof rum
1 cup heavy cream
3 tablespoons chopped walnuts

Directions:

Cake:
This cake does well in a (12-cup) Bundt pan, but you can also bake it in a 10-inch tube pan. Grease the pan well, sprinkle flour over it. Spread the chopped nuts over the bottom of pan. Preheat oven to 325°.

Put remaining ingredients in mixing bowl. Beat on medium speed for about 5 minutes or until well blended. Pour the batter over the nuts. Bake for one hour or until a fork comes out dry when cake is pierced near the center. When cake is cool, invert it on a large plate. Prick as many holes in top as you can without ruining the cake.

Glaze and Topping:
Melt butter in small pan, put in water and sugar. Boil for 5 minutes, stirring often. Remove from heat source and stir in rum.

Using a pastry brush, brush tops and sides of cake with mixture. Pour some into the holes you have made in cake. Repeat the procedure, using the liquid that has collected on bottom of plate. Repeat again and again until all the liquid is absorbed by the cake. This cake will taste better if you leave it for some hours to absorb the rum. You can do the next step at the last minute.

Whip the cream. Add sugar if desired, or a bit of rum flavoring. Put it on top of the cake, also in the hole in center. Do this immediately before serving. Put walnuts on top of whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 552
Calories from Fat: 437

This A Very Special Rum Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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