Mom&#39;s Rum Cake Best Family Recipes

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Mom's Rum Cake

"I got this from my mother. When she makes it, all of us combat over it. It's scrumptious and clean to make."

Ingredients :

1 (18.25 ounce) package yellow cake blend
1 (three.Five ounce) bundle immediately vanilla pudding mix
four eggs
1/2 cup water
1/2 cup vegetable oil
half of cup rum
half cup chopped pecans
3 tablespoons butter
1/4 cup water
1 cup white sugar
half of cup rum

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 tiers F (a hundred sixty five ranges C). Grease and flour one 10 inch tube pan.
Combine cake blend and pudding mix.
In another bowl beat eggs, water, oil and rum till frothy. Add cake mix/pudding combination and beat till properly mixed. Spread pecans frivolously over the lowest of the prepared pan and pour batter over pecans.
Bake cake at 325 stages F (a hundred sixty five tiers C) for 60 mins or till a toothpick comes out dry when inserted inside the middle. Allow to chill in pan for five minutes and remove from pan. Place in serving dish straight away, right side up. (Pecans must be on the lowest)
To Make Glaze: During the final 15 to 20 mins of baking time, integrate butter or margarine, water and sugar in a sauce pan and produce to boil over high heat. Reduce warmness to medium and boil unexpectedly till it is very thick and syrupy stirring very regularly. The syrup need to be decreased pretty a piece and really thick in any other case it's going to make the cake smooth. Remove from warmth and add rum. While cake is still warm, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for sooner or later then refrigerate.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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