Happy Thanksgiving

Have a healthy and happy Thanksgiving!

Rum Cake for the Holidays

For the Cake:
1 cup pecans or walnuts (chopped and toasted)
1 (18 1/2-ounce) yellow cake mix
1 package instant vanilla pudding mix (3.4 ounces)
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

For the Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

For the Cake:

Preheat oven to 325 F.

Grease and flour 12-cup bundt pan.

Sprinkle nuts on the bottom of a pan.

Combine all cake ingredients.  Mix for 2 minutes on high with mixer.

Pour into bundt pan.

Bake for 1 hour.

Let cake cool. Invert onto serving plate.

Prick top with a fork.

For the Glaze:

Melt butter in a saucepan.

Stir in water and sugar.

Boil 5 minutes, stirring constantly.

Remove from heat and stir in rum.

Drizzle glaze onto cake.

Previous:

Barbados Food & Rum Festival

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