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JAMAICAN RUM CAKE Cake: 1 c. chopped walnuts 1 (18 1/2 oz.) pkg. yellow cake mix 4 large eggs 1/2 c. cold water 1 (3 3/4 oz.) Jell-O French vanilla instant pudding and pie filling 1/2 c. corn oil 1/2 c. Myer's Jamaican rum Glaze: 1/4 lb. butter (for great taste real butter should be used) 1/4 c. water 1 c. granulated sugar 1/2 c. Myer's Jamaican rum Preheat oven at 325 degrees. Grease and flour 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredi- ents together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top, drizzle and smooth glaze over top and sides evenly. Allow cake to absorb glaze. Repeat until all the glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Note: The men just love this cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |