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Epicurious

Rum Cake

Recipe information

  • Yield

    serves 12 to 16

Ingredients

1 cup chopped walnuts
One 18 1/4-ounce package yellow cake mix
One 3 1/2-ounce package instant vanilla pudding mix
4 eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup dark rum

Glaze

4 tablespoons (1/2 stick) butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Preparation

  1. Step 1

    Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.

  2. Glaze

    Step 2

    Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

Paula Deen's Kitchen Classics
TagsCakeDessertRumAlcoholBeveragesWalnutNutQuickEasyBakingCookbooks
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