Rum Cake

One of the first cakes I made when I started cooking, it’s also one of the easiest, and I give full credit to southernbite.com for this one. It’s easy, moist, and boozy. So, as they say, without further ado,

INGREDIENTS

For the cake:

I cup chopped pecans (plus some halves for decoration, if you like)
1 box (15.25 oz) yellow cake mix
1 package (3.4 oz) vanilla instant pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/2 cup white rum

For the glaze:

1/2 cup (one stick) unsalted butter
1 cup sugar
1/4 cup water
1/2 cup white rum

DIRECTIONS

Preheat your oven to 325°F. Grease and flour a Bundt pan (10-cup capacity), being careful to cover all of the ridges and valleys.

Sprinkle the chopped pecans in the bottom of the pan. If you want to use some halves for decor, as shown, place them before you put the chopped pecans in the pan.

Using a mixer, hand or stand, mix together the cake mix, pudding mix, eggs, vegetable oil, water, and rum. Mix until well combined, and then mix for a couple minutes more. Pour the batter over the pecans.

Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the middle part of the cake comes out clean, and the cake has started to pull away from the edges of the pan.

Remove the cake from the oven, and leave it in the pan.

Make the glaze by combining the butter, sugar, and water in a small saucepan. Bring the mixture to a boil, remove it from the heat, and stir in the rum.

Pour the glaze over the warm cake (still in the pan, remember), and allow the cake to cool before inverting to serve.