Saturday, July 20, 2013

Italian Walnut Rum Cake

1 box of yellow cake mix

1 package 4 serving size of vanilla instant pudding
 4 eggs
 1/2 Crisco oil
 1 cup of walnuts
 1/2 cup dark rum

 Glaze topping

 1 stick of butter salt free
 1 cup of granulated  sugar
 1/4 cup water
 1/2 cup of dark rum

 Preheat the oven to 325 degrees, using a bundt cake pan grease well, and about (1 Tablespoon)  of flour to coat pan, tap against  sink to  remove extra flour
 Pour the 1 cup of chopped nuts over the bottom of the pan, Mix all the cake ingredients together and  blend well and pour over nuts and bake for 1 hour.  While cake is cooling, prepare your glaze.

Melt butter into a saucepan , pour in and stir water and sugar, stir while you bring to boil the glaze mixture for about 5 minutes,  remove from the stovetop and add the rum slowly and mix together well.  After cake cools for about 20 minutes invert to remove from bundt pan and place on cake pan, prick the top of cake, and then drizzle and glaze evenly over the top and sides of the cooled cake. making sure that the cake absorbs the glaze. Let the cake stand and absorb the rum for about 10-12 hours, covered with aluminum foil

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