HO HO HO RUM CAKE
This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h45m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan.
- Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan.
- Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely.
- Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
Nutrition Facts : Calories 456 calories, Carbohydrate 56.8 g, Cholesterol 53.9 mg, Fat 22.2 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 4.2 g, Sodium 424 mg, Sugar 40.5 g
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Emily Stuart
[email protected]This was my first time making a rum cake and it turned out ok. The cake was a little dry for my taste but flavor was good. The rum glaze really made the cake.
Leo Roehl
[email protected]This cake was a bit too sweet for my taste, but it was still good. The rum glaze was a bit too strong for me, but I think that's just a personal preference. Overall, I thought this was a good recipe.
Aliya Yasir
[email protected]I've made this cake several times, and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth the effort.
Deborah ybhhll
[email protected]This was my first time making a rum cake, and it turned out great! The instructions were easy to follow, and the cake was delicious. I will definitely be making this again.
Karthi Str
[email protected]This recipe was a hit! I made it for a Christmas party and it was gone in no time. The cake was moist and flavorful, and the rum glaze was the perfect finishing touch. I will definitely be making this again.