moms famous Rum cake
By Sommer87
Rate this recipe
4.1/5
(17 Votes)
0 Picture
Ingredients
- cake= 1 cup chopped walnuts or pecans
- 1 18 1/2 oz pkg yellow cake mix
- 1 3 3/4 oz instant pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup oil
- 3/4 cup dark rum (80 proof)
- glaze=1/4 lb butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum (80 proof)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
pre heat oven to 325. grease and flour 10'' tube or bunt pan.
Step 2
for glaze=
melt butter in sauce pan
stir in water and sugar
boil 5 min stirring constantly
remove from heat & stir in rum
Step 3
sprinkle nuts over bottom of pan
mix all ingredients together
pour batter over nuts
bake one hr.
cool.
invert on serving plate & prick top
drizzle and smooth glaze evenly over top and sides allow cake to absorb glaze
repeat until all glaze is used up
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Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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