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Add a photoNow I love to cook and cook all the time but for some reason, I never tried baking. But one Christmas I needed to take something to a family get-together and couldn't think of anything. Then I remembered that my mom used to make a rum cake around the holidays and decided that I would try it. Well, everyone loved it and then I made it again for a potluck at work. Seems that they loved it too. They loved it so much that it became a regular request from my coworkers and friends. So here you go.
Ingredientes
- Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk*
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
- Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
Direcciones
- Cake:
- Preheat oven to 325 degrees F.
- Grease and flour 12-cup Bundt pan.
- Sprinkle nuts on bottom of pan.
- Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
- Bake for 1 hour. Cool in pan. Invert on serving plate.
- Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
- Glaze: Melt butter in saucepan.
- Stir in water and sugar. Boil 5 minutes, stirring constantly.
- Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 666 | |
| Calories from Fat 290 | 44% |
| Total Fat 33.0g | 41% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.23g | |
| Cholesterol 88mg | 29% |
| Sodium 663mg | 28% |
| Potassium 133mg | 4% |
| Total Carbs 88.09g | 23% |
| Dietary Fiber 1.5g | 5% |
| Sugars 19.09g | 13% |
| Protein 6.71g | 11% |
