Rum Cake I
The beckford's rum & caramel spirit is a delicious rich blend of caribbean rum with deep notes of caramel and a hint of burnt orange at the end.
Recipe Summary Rum Cake I
A moist nutty cake with the deep flavor of dark rum.Ingredients | Beckford's Caramel Rum1 cup chopped walnuts1 (18.25 ounce) package yellow cake mix½ cup dark rum4 eggs½ cup water½ cup vegetable oil1 (3.5 ounce) package instant vanilla pudding mix¼ cup butter½ cup white sugar⅛ cup water¼ cup dark rumDirectionsPreheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!Info | Beckford's Caramel RumServings: 12 Yield: 1 - 10 inch tube or bundt pan
TAG : Rum Cake IDesserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,
