NOTE: This is somewhat time intensive and NOT inexpensive, but well worth it.
It is SUPER moist, has a fantastic flavor and you only need SMALL slices as it is VERY rich. If you wrap it properly (I use combination of saran wrap with foil over it) it lasts a long time, but it tastes so good, probably won't. lol
ENJOY!!!!
RUM CAKE
Ingredients:
* ---Cake---
* 1 cup chopped, toasted walnuts or pecans
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Myer's dark rum
* ---Glaze---
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Myer's dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with electric mixer.
Pour into prepared pan. Bake for 1 hour.
Cool in pan.
Invert on serving plate. Prick top with fork.
Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful not to burn yourself.
PS: Though I've never done so, I understand this ships well (even overseas) for those who have friends/loved one serving.
PPS: I use Myer's rum. It's more expensive, but I personally think there is a better taste, though I would imagine you could use Bacardi Dark Rum.
PPPS: I almost forgot. My own personal touch is rather than using a fork to prick holes in the top before spooning glaze I instead use a wooden skewer (anything sharp, thin and long will do) and prick lots of small holes (several inches deep) over the entire cake (that's the time consuming part) and then slowly spoon glaze over the top so that is works its way down throughout the cake.
Its much easier if you have a rack to place the cake on and place newspapers underneath to make clean up easier. Then gently slide the cake on to a plate.