RUM CAKE

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Rum Cake image

I came across this recipe on the back of a box of Rum Extract from McCormick several months ago. I made it for a Christmas dinner and it recieved rave reviews. However, if you're looking for a more adult like cake, skip the extract and add real rum about 1/2 cup to cake and icing.

Provided by Bryson Hatfield @brysonhatfield

Categories     Cakes

Number Of Ingredients 12

1 package(s) yellow cake mix
1 package(s) vanilla instant pudding
4 large eggs
1 cup(s) water
1 stick(s) butter or margarine, softened
2 tablespoon(s) mccormick brand imitation rum extract
1 cup(s) chopped pecans
ICING
1/2 cup(s) granulated sugar
1/2 stick(s) butter or margarine
2 tablespoon(s) water
1/2 teaspoon(s) mccormick brand imitation rum extract

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 10 inch tube or bundt pan. Line bottom of pan with chopped pecans. Beat all ingredients for cake until smooth. Pour into pan. Bake for 1 hour; cool for 15 minutes.
  • Gradually bring sugar, butter and water to a medium boil, stirring constantly. Boil 1 minute. Stir in extract; spoon or brush over slightly cooled cake.

*** Explore more Rum Cake Recipes »

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