Nanny's World Famous Rum Cake

from the kitchen of Ruth McCarthy

• cake
• dessert

Cookware

• 3L bundt pan
• mixing bowl
• medium sauce pan

Ingredients

• 1 cups chopped pecans
• 520 g yellow cake mix
• 100 g vanilla pudding mix
• 4 eggs
• 1/2 cups water
• 1/2 cups butter
• 1/2 cups rum
• 1 cups sugar
• 1/4 cups water
• rum

Steps

1. For the cake: Preheat the oven to 325F.
2. Sprinkle the chopped pecans over the bottom of a lightly greased 3L bundt pan.
3. Mix together in a mixing bowl yellow cake mix, vanilla pudding mix, eggs, half a cup of water, half a cup of melted and cooled butter, and rum. Carefully pour the batter over the nuts.
4. Place in the oven and cook for 1 hour or until a toothpick inserted in the centre comes out clean.
5. Allow to cool for 10 minutes in the pan and then invert it onto a serving dish. Carefully prick the top and sides of the cake.
6. For the glaze: Melt half a cup of butter in a medium sauce pan. Stir in the sugar and water slowly.
7. Bring to a boil stirring constantly.
8. Remove from the heat and then gradually stir in rum.
9. Brush the glaze evenly over the top and sides. Allow the cake to absorb the glaze. Repeat until all the glaze is used.