Author
Billiepaul (Email Sender)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Box | Cake Mix, Yellow (Butter Flavor is preferred) |
| 1 Package | Vanilla Pudding |
| 4 | Eggs |
| ½ Cup | Rum (Light or Dark) |
| ½ Cup | Oil (Corn Oil is suggested, but others work) |
| ½ Cup | Cold Water |
| ½ Cup | Chopped Pecans or Walnuts (or more, to taste) |
| ¼ Cup | Water (For Glaze) |
| ¼ lb | Butter (1 Stick, For Glaze) |
| 1 Cup | Granulated Sugar (For Glaze) |
| ½ Cup | Rum (For Glaze, Dark Rum (80 proof) is recommended in the P.S.) |
Instructions
Cake
- Preheat oven to 375°F.
- Grease and flour an angel food cake pan.
- Sprinkle chopped Pecans or Walnuts on top of the flour in the prepared pan.
- Beat Cake Mix, Pudding, Eggs, ½ cup Rum, Oil, and Cold Water as per directions on the cake mix box.
- If baking in Albuquerque, follow high-altitude directions (add Flour, lower the heat, and reduce baking time).
- Pour batter into the prepared pan.
- Bake. (Baking time is not specified in the email but is implied to be less than an hour. Use the toothpick test to check for doneness.)
- Let cool slightly before turning it out of the pan.
- Use a toothpick to poke lots of holes in the top of the cake to allow the glaze to soak in.
Glaze:
- Combine ¼ cup Water, Butter, and Sugar in a saucepan.
- Cook together and stir constantly.
- Remove from heat and add ½ cup Rum.
- Brush or pour the glaze over the still-warm cake.
