Cuban Rum Cake

Cuban Rum Cake Recipe

Rum is used in a number of cooked dishes. It may be used as a flavoring agent in items such as rum balls or rum cakes. Rum is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of Bananas Foster and some hard sauces.

1 (18 1/2 oz) package of Yellow cake mix
1 (3 3/4 oz) package of Jello Vanilla instant pudding
4 eggs
1/2 cup of cold water
1/2 cup of vegetable oil
1/2 cup of Cuban rum of choice

Preheat oven to 325 degrees. Grease a 10" long cake or 12 cup bundt pan then sprinkle flour over.

Sprinkle nuts in bottom of pan. Mix cake ingredients then pour over nuts in pan. Bake for one hour. Remove and let cool for fifteen minutes. Turn over onto serving dish and remove pan.

Cuban Rum Cake Glaze Mix

1/4 lb. of butter
1/4 cup of water
1 cup of sugar
1/2 cup of Cuban rum

To make the glaze, melt butter in a saucepan then stir in water and sugar. Boil for five minutes stirring constantly. Remove from heat then stir in the rum.

Drizzle glaze evenly over the cake and allow glaze to harden, repeat with more glaze if you have any left over.