A (not my) family recipe that got passed on to me!
Time: 1 hour
Feeds: 8 people
Ingredients:
For the cake:
- 1 boxed yellow cake mix
- 1 small instant vanilla pudding mix
- 4 whole eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup light rum, preferably Bacardi
- 1/2 cup chopped walnuts, optional
For the glaze:
- 1 stick margarine
- 1 cup sugar
- 1/4 cup water
- 1/4 cup light rum, preferably Bacardi
Directions: Preheat the oven to 325 degrees. Generously grease and flour a Bundt cake pan. Sprinkle a handful of walnuts (about half) into the bottom of the pan. Mix cake ingredients together and then beat on high for 2 minutes either with a hand mixer or in the bowl of a stand mixer. Pour into the pan and sprinkle on the remaining walnuts. Bake for about 50-55 minutes.
Just before the cake is finished baking, make the glaze. I usually start this about 5 minutes prior to the cake being done baking. Boil the margarine, water, and sugar together for 1 minute. Remove from the heat and stir in the rum. As soon as the cake comes out of the oven, pour the glaze over the top. Use a knife to loosen the cake from the sides and center of the pan, so that the glaze seeps around the cake evenly. Leave the cake in the pan for at least 2 hours before turning out. If the cake doesn’t release from the pan, I will sometimes soak the whole cake in the pan in hot water to re-melt the margarine. Turn out onto a plate before slicing and serving!