Rum Cake circa 1976
Recipe by Marion Cushner, as reported by Helen Dollaghan in the May 16, 1976, edition of The Denver Post. Makes 1 cake.
Ingredients
1 cup chopped pecans or walnuts
1 package yellow cake mix
A little flour
1 package instant vanilla pudding mix (about 3 3/4 ounces)
4 eggs
1/2 cup cooking oil
1/2 cup cold water
1/2 cup dark rum
Rum Glaze (recipe follows)
Directions
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts evenly over bottom of pan. Add the amount of flour to dry cake mix that is specified on package for high-altitude adjustments. Combine dry cake mix with dry pudding mix, eggs, oil and water. Mix well. Add rum. Pour batter over nuts in pan. Bake in oven preheated to 325 degrees about 1 hour or until wooden pick inserted in center comes out clean. Set cake on rack to cool. When cake is cool, invert it onto a serving plate. Prick top of cake (where the chopped nut layer is) with a fork. Drizzle glaze evenly over top, allowing it to soak into cake. Though cake needs no icing, it may be decorated with whipped cream and pecan halves.
Rum Glaze
Ingredients
1/2 cup (1 stick) melted butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Directions
Combine butter, water and sugar. Bring to boil. Boil 5 minutes, stirring constantly. Let cool to room temperature. Add rum. Mix well. Follow preceding directions for glazing cake.
