Recipe: Herb's Rum Cake
Description: I've made this for many years and received rave reviews. It is almost a mandatory Christmas staple for my family and friends. It is quite simple to make.
Ingredients: [{"text": "cake, ingredients"}, {"text": "1 cup pecans or 1 cup walnuts, chopped"}, {"text": "1 (18 1/2 ounce) package yellow cake mix"}, {"text": "1 (3 1/2 ounce) package vanilla instant pudding mix"}, {"text": "4 eggs"}, {"text": "1/2 cup cold water"}, {"text": "1/2 cup vegetable oil"}, {"text": "1/2 cup dark rum"}, {"text": "glaze"}, {"text": "1/8 lb butter"}, {"text": "2 tablespoons water"}, {"text": "1/2 cup granulated sugar"}, {"text": "1/4 cup dark rum"}]
Instructions: Preheat oven to 325 deg.
Grease &amp; Flour 10&quot; tube or 12 Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour cake batter over nuts in pan.
BAKE ONE HOUR.
After baking, invert on cooling rack.
Invert on serving plate.
Prick top &amp; sides several times.
FOR GLAZE.
Melt butter in saucepan.
Stir in water &amp; sugar, Bring to boil.
*** Here is the sticky part***.
Boil 5-8 minutes stirring constantly, until it is not quite carmalized.
Remove from heat &amp; stir in rum carefully.
Drizzle or (I prefer) brush glaze over cooled cake.
OPTIONAL.
Decorate w/border of sugar frosting or whipped cream. Serve w/ seedless grapes or Marachino Cherries dusted with powdered sugar.
